Ingredients
Main Ingredients
- 1 sheet puff pastry (thawed)
- 2 tbsp unsalted butter, melted
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- Vegetable oil, for frying
Instructions
- Prepare the Puff Pastry: Unfold the thawed puff pastry sheet onto a clean surface and lightly brush it evenly with the melted butter to add richness and help flavor the pastry.
- Shape the Cruffins: Roll the buttered pastry sheet into a log shape, then slice the log into 8 equal rounds. Gently fan out each round with your fingers to form a rosette shape, tucking the edges underneath to maintain the structure.
- Heat the Oil: Pour 1 to 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C), ensuring the oil is hot enough for frying without burning the pastry.
- Fry the Cruffins: Carefully place the cruffins into the hot oil seam-side down. Fry them in batches for 2 to 3 minutes on each side until they puff up and turn a golden brown color, indicating they are cooked through and crispy.
- Drain Excess Oil: Remove the fried cruffins using a slotted spoon and place them on paper towels to drain off any excess oil for a brief time to keep them from becoming greasy.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, whisk together the granulated sugar and ground cinnamon until well combined to create the iconic churro sugar mixture.
- Coat the Cruffins: While the cruffins are still warm, roll each one in the cinnamon sugar mixture until fully and evenly coated for maximum flavor and crunch.
- Serve Immediately: Enjoy the churro cruffins right away for the best crisp texture and warm, sweet taste.
Notes
- Use cold, well-thawed puff pastry for best flakiness.
- Maintain the oil temperature at 350°F to ensure proper frying without absorbing too much oil.
- Serve promptly as the crispiness diminishes once cooled.
- Can be paired with chocolate or caramel sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American