Southwestern Recipes
Strawberry Stuffed Churros
Crispy on the outside and stuffed with creamy strawberry filling, these homemade churros are an irresistible dessert!
Prep: 45 min | Cook: 20 min | Yield: 12 churros
Ingredients
Equipment
- Stand or electric hand mixer
- Piping bag and tip
- Food processor
- Candy thermometer
Strawberry Sauce
- 2 cups strawberries, chopped
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
Strawberry Filling
- 1 cup mascarpone
- 1/2 cup cream cheese
Churros
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 1/2 cups water
- Pinch of salt
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1 cup cornstarch
Strawberry Sugar
- 1 cup dehydrated strawberries
- 2 cups granulated sugar
- 24 ounces canola oil, for frying
Instructions
- Start by making the strawberry sauce for the filling. Add chopped strawberries, sugar, water, and vanilla extract to a small saucepan.
- Bring to a boil, then simmer until the mixture begins to thicken, for about 10 minutes.
- Remove the strawberry sauce from heat and transfer into a container. Place it in the refrigerator and let it cool completely.
- To make the churro batter, in a medium saucepan, add the butter, sugar, water and salt. Bring it to a boil and let it simmer for 5 minutes.
- Turn the heat to low and add in the flour. Stir well with a spatula until it comes together as dough. Transfer the dough into a stand mixer and mix on low.
- Add in the eggs to the dough while mixing. Let it mix for 3 minutes until combined.
- Line a baking sheet with parchment paper and sprinkle cornstarch on top.
- Transfer the dough into a piping bag and pipe into 8 inch churros directly onto the cornstarch. Set aside.
- To make the filling, combine mascarpone and cream cheese into a medium bowl. Whisk until well combined. Add in the strawberry sauce to the mix until smooth. Transfer into another piping bag and set aside.
- Prepare the strawberry sugar by combining dehydrated strawberries and sugar into a food processor and blend until it becomes a fine sugar. Transfer sugar onto a small baking sheet.
- Heat canola oil in a large pot until it reaches 325 degrees F.
- Fry churros in the oil for about 3 minutes until golden brown.
- Remove churros from the oil and roll them into the strawberry sugar until evenly coated.
- Pipe strawberry filling into the churros.
Notes
Per 1 churro: Calories: 865kcal; Carbohydrates: 93g; Protein: 7g; Fat: 54g; Saturated Fat: 16g; Cholesterol: 98mg; Sodium: 163mg; Fiber: 2g; Sugar: 62g
Attribution
Recipe and photo used with permission from:
California Strawberry Commission
Recipe by Matt of A Cook Named Matt