Baked Oreo Churros
The recipe Baked Oreo Churros is ready in roughly 45 minutes and is definitely a great lacto ovo vegetarian option for lovers of European food. One serving contains 185 calories, 1g of protein, and 9g of fat. For 25 cents per serving, you get a dessert that serves 24. 11 person found this recipe to be delicious and satisfying. Head to the store and pick up cocoa powder, vanillan extract, flour, and a few other things to make it today. It is brought to you by Kirbie Cravings. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Baked Churros, Baked Churros, and Baked Churros are very similar to this recipe.
Servings: 24
Ingredients:
1/4 cup black onyx or very dark brown unsweetened cocoa powder
2 large eggs
1 cup minus 2 tbsp all-purpose flour
1/2 cup granulated white sugar (for coating)
5 Oreo cookies, finely crushed in a food processor until they are just crumbs (you do not need to separate out the cream filling)
3 cups powdered sugar
1/2 cup unsalted butter
1 tsp vanilla extract
1/2 cup vegetable shortening
1 cup water
Equipment:
mixing bowl
sauce pan
baking sheet
oven
stand mixer
Cooking instruction summary:
1. In a small mixing bowl, sift together flour, cocoa powder and crushed Oreos. Set aside. 2. In a mediumsaucepan, add water and butter. Bring to a simmer and stir until butter is completed melted. Turn off heat, but leave saucepan on burnerand add in flour mixture. Stir until everythingis incorporated and becomes smoothdough ball that is uniform in color. The oreo cookie crumbs should melt into the dough completely from the heat of the butter. (Please note that the churro dough for this recipe is not sweet. It's meant to get its sweetness from the sugar you will roll it in later and the cream. If you like your desserts very sweet, you may want to add about 1/4 cup of powdered sugar and mix into the dough until fully incorporated.) Add in eggs and stir into dough until fully mixed. Dough will lose its ball form and become slightly more sticky. Scoop dough into a pastry piping bag.3. Preheat oven to 425F. Line two baking sheets with silicone baking mats. I used a Wilton #12 round piping tip, but if you don't have one, you can also use other round piping tips about 1/2 inch in diameter at the end or you cansnip a 1/2 inch off hole on thebottom of your bag. Pipe spiral cookie rounds onto your baking mats, starting in the middle and working your way out. I piped mine to be 2 1/4 inches in diameter. Slightly push in the tail end of your spiral so that it blends into the last outer spiral, making your cookies look more like circles.Space cookies two inches apart.4. Bake cookies for about 22 minutes or until they feel crisp to the touch. It's okay if your churros are still in a small pool of oil when you pull them out. The oil will absorb into the mat as they cool.5. While churros are cooking, make the filling. In a stand mixer, add butter, vanilla and shortening. Mix on high speed with paddle attachment until it becomes fluffy and light. Gradually add in powdered sugar on low speed until fully incorporated and mixed into the cream filling/frosting.6. Add 1/2 cup sugar to a ziploc bag. Once churrosare cool to the touch, add a few into the bag, seal the bag and toss until churrosare completely coated. Set aside coated cookies and repeat with remaining uncoated churros.7. Take half of the churros and flip them onto their back/flat side. Pipe cream filling into the center (I used the same Wilton #12 tip). Place the churro cookies without the cream on top, forming Oreo churro sandwich cookies.
Step by step:
1. In a small mixing bowl, sift together flour, cocoa powder and crushed Oreos. Set aside.
2. In a mediumsaucepan, add water and butter. Bring to a simmer and stir until butter is completed melted. Turn off heat, but leave saucepan on burnerand add in flour mixture. Stir until everythingis incorporated and becomes smoothdough ball that is uniform in color. The oreo cookie crumbs should melt into the dough completely from the heat of the butter. (Please note that the churro dough for this recipe is not sweet. It's meant to get its sweetness from the sugar you will roll it in later and the cream. If you like your desserts very sweet, you may want to add about 1/4 cup of powdered sugar and mix into the dough until fully incorporated.)
3. Add in eggs and stir into dough until fully mixed. Dough will lose its ball form and become slightly more sticky. Scoop dough into a pastry piping bag.
4. Preheat oven to 425F. Line two baking sheets with silicone baking mats. I used a Wilton #12 round piping tip, but if you don't have one, you can also use other round piping tips about 1/2 inch in diameter at the end or you cansnip a 1/2 inch off hole on thebottom of your bag. Pipe spiral cookie rounds onto your baking mats, starting in the middle and working your way out. I piped mine to be 2 1/4 inches in diameter. Slightly push in the tail end of your spiral so that it blends into the last outer spiral, making your cookies look more like circles.Space cookies two inches apart.
5. Bake cookies for about 22 minutes or until they feel crisp to the touch. It's okay if your churros are still in a small pool of oil when you pull them out. The oil will absorb into the mat as they cool.
6. While churros are cooking, make the filling. In a stand mixer, add butter, vanilla and shortening.
7. Mix on high speed with paddle attachment until it becomes fluffy and light. Gradually add in powdered sugar on low speed until fully incorporated and mixed into the cream filling/frosting.
8. Add 1/2 cup sugar to a ziploc bag. Once churrosare cool to the touch, add a few into the bag, seal the bag and toss until churrosare completely coated. Set aside coated cookies and repeat with remaining uncoated churros.
9. Take half of the churros and flip them onto their back/flat side. Pipe cream filling into the center (I used the same Wilton #12 tip).
10. Place the churro cookies without the cream on top, forming Oreo churro sandwich cookies.
Nutrition Information:
covered percent of daily need
