Irresistible Churro Cruffins Recipe
These Irresistible Churro Cruffins combine flaky puff pastry layers with a classic cinnamon-sugar churro coating. Filled with dulce de leche and optionally chocolate chips, they’re golden, crisp, and perfect for breakfast, brunch, or dessert.
Equipment
- muffin tin
- Rolling Pin
- baking sheet (optional)
- parchment paper
- Mixing bowls
Ingredients
- 1 package puff pastry (store-bought or homemade)
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup dulce de leche (or caramel sauce)
- 1 cup chocolate chips (optional)
- 1 large egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with parchment paper.
- Roll thawed puff pastry on a lightly floured surface into a large rectangle. Cut into approximately 4x6-inch rectangles.
- Mix sugar and cinnamon in a bowl. Melt butter in a separate bowl.
- Brush each pastry rectangle with melted butter and sprinkle generously with cinnamon-sugar. Add a spoonful of dulce de leche and optional chocolate chips in the center.
- Roll each rectangle tightly into a log, twist gently, and place upright into the muffin tin.
- Brush tops with beaten egg to create a golden finish.
- Bake for 20–25 minutes until puffed and golden brown.
- While still warm, roll cruffins in remaining cinnamon-sugar mixture to coat completely. Serve warm.
Notes
Ensure puff pastry is fully thawed before rolling for best flakiness. Avoid overfilling to prevent leaks during baking. Roll tightly for defined layers. Cool slightly before coating in cinnamon-sugar to keep the exterior crisp. Best enjoyed warm the same day.