Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 3 large eggs
- 1/4 cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1/2 cup caramel sauce (plus extra for drizzling)
- Vegetable oil for frying
Instructions
- In a saucepan, combine water, butter, sugar, and salt over medium heat. Bring to a boil.
- Once boiling, remove from heat and stir in flour until a ball forms. Let it cool for about 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth.
- Heat the oil in a deep fryer or heavy pot to 375°F (190°C).
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 6-inch churros directly into the hot oil, cutting them with scissors. Fry until golden brown, about 2-3 minutes per side.
- Remove churros and let them drain on paper towels. Mix sugar and cinnamon, then roll churros in this mixture.
- In a bowl, beat the softened cream cheese and powdered sugar together until smooth. Stir in caramel sauce until fully combined.
- Using a piping bag, fill each churro with the cheesecake mixture. Drizzle with extra caramel sauce before serving.
- Prep Time: 30
- Cook Time: 15