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

1. Start by making the strawberry sauce for the filling. Add chopped strawberries, sugar, water, and vanilla extract to a small saucepan.
2. Bring to a boil, then simmer until the mixture begins to thicken, for about 10 minutes.
3. Remove the strawberry sauce from heat and transfer into a container. Place it in the refrigerator and let it cool completely.
4. 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.
5. 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.
6. Add in the eggs to the dough while mixing. Let it mix for 3 minutes until combined.
7. Line a baking sheet with parchment paper and sprinkle cornstarch on top.
8. Transfer the dough into a piping bag and pipe into 8 inch churros directly onto the cornstarch. Set aside.
9. 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.
10. 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.
11. Heat canola oil in a large pot until it reaches 325 degrees F.
12. Fry churros in the oil for about 3 minutes until golden brown.
13. Remove churros from the oil and roll them into the strawberry sugar until evenly coated.
14. 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