We’ll be the first to admit deep frying is not the kind of task we feel like taking on at a moment’s notice. But then again, sometimes you just really, really want a doughnut. For times like these, we’ve developed a baked churro using store-bought puff pastry. The best part? These doughy cinnamon-sugar bites can be made in just 15 minutes!
Preheat oven to 425°F. Whisk egg with 2 tsp water. Set aside.
Line a baking sheet with parchment. Set aside. Run the tines of a fork widthwise over pastry.
Cut pastry widthwise into 1-inch strips.
Cut strips in half lengthwise.
Transfer pastry to prepared baking sheet. Lightly brush with egg wash.
Bake in centre of oven until golden, about 10 minutes.
Heat a medium pot over medium-high heat. Add sugar and then chilis. Let sugar caramelize, about 5 minutes. Do not stir unless very dark spots appear. When sugar is a deep golden brown, remove from heat.
Whisk in butter, being careful to avoid splatter. Continue to whisk until fully emulsified, about 2 minutes. Return to heat and carefully whisk in cream. Let boil 1 minutes.
Combine sugar with cinnamon in a large bowl. Add warm churros and toss until evenly coated.
Serve with warm caramel sauce.