Baked Cinnamon Sugar Churros

 

 You may have been wondering, or perhaps not, just what I served for dessert after yesterday's meal. After a mound of rice and a chili dog, something light is definitely called for. Thank goodness for puffed pastry, another freezer staple that I always have on hand, and seriously panic, when I use up the last box. The inventor of frozen puff pastry is on my “genius” list. Surely this must be the most versatile item that I have in my kitchen. A simple sheet of puff pastry can yield a quick snack, elegant appetizer, be rolled into something sweet or savory, top a pot pie, and make dessert as elegant as a Napoleon, or as simple as today's churros. Thawing a sheet of puff pastry, slicing it, separating the slices, baking it, and then rolling it in melted butter and a mixture of cinnamon and sugar is all it took to make a yummy, light, baked dessert, and made a great little sweet roll for breakfast the next morning. The ability to keep these overnight is huge. Imagine whipping up a basket of these to serve along with a bowl of fruit and freshly brewed coffee the next time you have overnight guests. You'll be a rock star. Tell them that you baked for ages. Your secret is safe with me. 

Baked Cinnamon Sugar Churros

Recipe from Six Sisters’ Stuff

Ingredients:
1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Directions:
Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. 

 Place strips on a lightly greased parchment paper or Silpat-lined 

baking sheet. 

Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.

Makes 18 churros.

This post is linked to:

Sweets for a Saturday

Sugar and Spice

Sunday Sweeties