Then, I was inspired with this wonderful Puff Pastry Churro recipe posted by Anudivya from…and a little bit more. Churros are so popular here in El Paso and I know they have grown in popularity across the states. But this recipe was so unique to me that I had to try it. Despite their deliciousness, churros are still fried. These puff pastry delights by Anudivya are baked and have the same cinnamon-sugar flavor that are particular to churros. Give them a try. They really are good.
The little heart in the pudding is made from a flour tortilla. I just used a cookie cutter and baked these as well then coated them with a little cinnamon sugar as well. Enjoy.
2 cups milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping Shavings of Abuelita Mexican Chocolate
Beat milk, pudding mix and cinnamon with whisk 2 min.
Stir in COOL WHIP.
Spoon into dessert dishes.
Sprinkle with some shavings made from Abuelitas Mexican Chocolate.
Mini Churros - Baked Vs Fried
Puff pastry sheets
1/4 cup (They don't take up so much sugar, it is only for coating, you will have some left over)Eggwash
flour - To dust
Method:Thaw out pastry sheets according to package instructions. It should be at room temperature or slightly still cold.Preheat oven to 400 F.Mix cinnamon and sugar in a bowl and keep them ready.Spray a cookie sheet with non-stick spray and set aside.Unfold the sheet, dust a little All purpose flour if need be and roll out slightly.Cut into thin strips of desired lengths. I did mine about 3 inches long and 1 inch thick.Brush beaten egg on both sides roughly. Coat with the cinnamon and sugar mixture.Lay them on the cookie sheet with little space in between them so that they can puff up.Bake at 400F till slightly golden brown on top.