Homemade Baked Churros
These Homemade Baked Churros take just 15 minutes of prep time, meaning you can enjoy the flavor of the classic Mexican dessert without the frying. What's the trick? Turning Pillsbury™ Crescent Rolls into crescent churros! They're oh-so-simple and extra fun to pull together. Melted chocolate adds even more decadence to these sweet oven-baked churros.
Ingredients
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)
- 1 tablespoon butter, melted
- 1/4 cup semisweet chocolate chips
Instructions
- 1
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
- 2
On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.
- 3
Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.
- 4
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
- 5
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com