Churro Apple Pie
Prep 15M | Cook 30M | Enjoy in 45M
You love churros. You love apple pie. Don’t force yourself to decide between the two. Life is already stressful – dessert decisions should be easy. Bring the best of two classic desserts together with this Churro Apple Pie recipe, combining crispy cinnamon sugar with hot apple pie.
Makes 12 mini pies.
Ingredients - Churro Bowls:
2 (12-oz.) packages puff pastry, thawed
1/2 cup cinnamon sugar
Ingredients - Apple Pie Filling:
2 tbsp butter
4 apples, peeled, cored and chopped
1/4 cup granulated sugar
1/4 cup brown sugar
Juice of 1/2 lemon
1 tsp ground cinnamon
Pinch of kosher salt
Caramel, for serving
1. Preheat oven to 400° and spray an inverted muffin tin with cooking spray. Roll out puff pastry and using a 4″ cookie cutter, cut out 12 circles (or squares). Place puff pastry on inverted muffin tin and press to form bowls. Bake until golden, 10 to 12 minutes. Let cool. Since puff pastry puffs, you may have to use an oven mitt and gently press bowls back onto muffin tin and reshape bowls.
2. When cool enough to handle, remove bowls from muffin tin and toss in cinnamon sugar.
3. Make apple pie filling: In a medium saucepan over medium heat, melt butter. Add apples, sugars, lemon juice, cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes. Let cool 10 minutes.
4. Fill churro bowls with apple pie filling and drizzle with caramel.
Get the nutrition facts for this recipe here.