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Crispy Churro Cream Puffs Recipe Easy Homemade Dulce de Leche Filling

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These crispy churro cream puffs combine a crunchy cinnamon sugar-coated puff pastry shell with a rich, creamy dulce de leche filling for an indulgent yet easy-to-make dessert.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 teaspoons ground cinnamon
  • 1 cup dulce de leche (homemade or store-bought)
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional, for dusting)
  • 1 large egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. Set aside.
  3. On a lightly floured surface, unfold one sheet of thawed puff pastry. Using a round cookie cutter (about 2.5 inches / 6 cm diameter), cut out circles. Gather scraps and re-roll once to get about 20 circles total for 10 cream puffs.
  4. Place half of the pastry circles on the prepared baking sheet. Brush each circle lightly with egg wash, then sprinkle generously with the cinnamon sugar mixture.
  5. Place the second set of pastry circles over the sugared ones, pressing gently around the edges to seal but not flatten. Brush the tops with egg wash and sprinkle more cinnamon sugar on top.
  6. Bake for 12-15 minutes until the puffs puff up and turn golden brown. Watch closely after 12 minutes to avoid burning.
  7. Cool completely on a wire rack for at least 15 minutes to keep shells crisp.
  8. In a bowl, mix 1 cup dulce de leche with 1 teaspoon vanilla extract. Loosen with a teaspoon or two of warm milk if too thick.
  9. Using a piping bag or spoon, fill the bottom halves of the puffs with the dulce de leche mixture. Top each with the matching puff pastry lid.
  10. Optionally, dust with powdered sugar before serving.

Notes

Fully thaw puff pastry sheets before cutting to ensure proper puffing. Use fresh ground cinnamon for best flavor. Cool shells completely before filling to maintain crispness. If making homemade dulce de leche, simmer sweetened condensed milk in water for 2-3 hours, keeping the can submerged. Store filled puffs in the refrigerator up to 3 days; reheat briefly to refresh crispiness. Unfilled shells freeze well for make-ahead convenience.

Nutrition

Keywords: churro cream puffs, dulce de leche, cinnamon sugar, puff pastry dessert, easy cream puffs, homemade dulce de leche, churro coating

Find it online: https://tempotaste.com/crispy-churro-cream-puffs-recipe-easy-homemade-dulce-de-leche-filling/