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Churro Cookies




Difficulty:Easy
Prep Time:30 Minutes
Cook Time:25 Minutes
Serves:12

Nutritional Information

Churros are usually made of a batter which is piped into extremely hot oil. Once the churro is fried it is traditionally rolled in hot cinnamon sugar. Backyard's version is filled with cream cheese and baked on the EGG.

Ingredients

  • For the Filling:
  • 4 ounces cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 2 tablespoons melted butter
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • For the Pie Crust
  • 3 ounces butter, chilled
  • 1 ounce lard, chilled
  • 6 ounces all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon salt

Directions

  • 1. For the Pie Crust:
  • 2. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
  • 3. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Weigh out dough mixture and divide in half. Place each half of the dough mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • 4. For the Filling:
  • 5. In a medium bowl combine the cream cheese, vanilla and the first measurement of sugar. Set aside.
  • 6. For the Topping:
  • 7. In a small bowl, combine the second measurement of sugar and cinnamon. Stir to combine. Set aside with the melted butter.
  • 8. Preheat EGG to 350 degrees F, using indirect heat and a stainless steel grate.
  • 9. Working with one dough half at a time, place dough onto parchment paper, sprinkle with flour and top with another sheet of parchement paper. Roll dough out into a rectangle about 1/4 inch thick. Use flour as needed to prevent sticking. Return to the refrigerator and repeat with the remaining dough half. Return rolled dough to refrigerator for 5 minutes.
  • 10. Grease a baking tray and remove one of the dough crusts from the refrigerator. Place it onto the greased baking tray and remove the top parchment layer.
  • 11. Spread the cream cheese filling evenly, leaving a 1/2 inch border. Take the second dough crust and flip it onto the cream cheese layer, peel the parchment paper off. Seal the edges of the dough crust and bake 25 - 35 minutes until golden brown. Remove from the EGG, brush with melted butter and generously sprinkle the cookie with the cinnamon-sugar mixture. Cut into squares and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828