Cinco de Mayo is tomorrow, but I haven't forgotten, as it says in the title, something for dessert, specifically churros. This post may be last minute, but there's still plenty of time to make this tasty treat.
Churros are made from pastry dough, fried like a doughnut and rolled in cinnamon sugar. If you've been reading my blog for a while, you've probably guessed that's not how my version is made. There are two big differences. First, the dough isn't homemade. Second, the churros are baked not fried.
The original recipe called for frozen puff pastry, but I've also used canned breadsticks and seamless dough sheets. Each version was good, but the results were different with each product.
The puff pastry was delicious hot from the oven, but wasn't as good when served at room temperature. The breadstick dough was good served at room temperature, but the texture was chewier than a churro. The seamless dough sheets -- canned crescent roll dough in a seamless sheet -- made churros that were tender plus they were good served straight from the oven or at room temperature.
Most churros I've seen have been long, but I prefer smaller portions when it comes to dessert. Unroll the seamless dough sheet and cut it in half.
Cut it in half again for a total of four pieces of dough.
Cut each piece of dough into eight strips for a total of 32 pieces.
Put the dough strips on a greased baking sheet and bake 8 to 9 minutes until lightly brown.
Place the churros on a wire rack to dry.
Baked churros are a nice ending for a Cinco de Mayo feast. Your guests won't even realize the churros are baked not fried!
2 tsp. cinnamon
1 (8) oz. can Pillsbury Recipe Creations refrigerated seamless dough sheet