STUFFED CHURRO COOKIES RECIPE - PILLSBURY.COM
Stuffed with cinnamon-cream cheese and then dunked into melted chocolate, these easy cookies have all of the flavors of the classic Mexican dessert without all of the frying fuss.
Provided by Pillsbury Kitchens
Total Time 2 hours 20 minutes
Prep Time 40 minutes
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
- In small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into small resealable food-storage plastic bag; partially seal bag. Cut off corner of bag; set aside.
- Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut out 20 rounds from pie crust, rerolling scraps if needed. Repeat rolling and cutting with second pie crust.
- Place 10 rounds on each cookie sheet. Pipe slightly less than 1 teaspoon cream cheese mixture in center of each round. Brush edge of rounds with beaten egg. Top each with another dough round, pressing down on outer edges with fork to seal.
- Brush tops of cookies with melted butter. In small bowl, mix remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle on tops of cookies.
- Bake 16 to 18 minutes or until golden brown around edges. Remove to cooling rack to cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper. Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in refrigerator.
Nutrition Facts : Calories 130 , CarbohydrateContent 12 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 115 mg, SugarContent 4 g, TransFatContent 0 g
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Andrea
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, CarbohydrateContent 100.00g, FatContent 7.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 5.00g, ServingSize 8.00 slices, SodiumContent 700.00mg, SugarContent 85.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g
More about "churro mix recipes"
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
From recipes.net
Reviews 3.8
Total Time 45 minutes
Cuisine A
Calories 483.00kcal per serving
- Dust with powdered sugar and serve.
AIR FRYER CINNAMON ROLL BITES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 25 minutes
Calories 300 per serving
- Shake warm bites in cinnamon-sugar. Serve warm with dipping icing.
STUFFED CHURRO COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 2 hours 20 minutes
Calories 130 per serving
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper. Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in refrigerator.
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