Easy Churro Popovers

Some of the best things in life are sweet. And these Churro Popovers are one of them. These came to me after watching a Tasty video in which they made a very similar recipe but as a muffin. I love popovers so I naturally went in that direction with this inspiration.

What is a Churro and where did it originate?

Churros were introduced to South America during the Spanish Inquisition in the 1500s; from there, they became extremely popular. Today, they are considered a Spanish or Mexican pastry. To me, they taste a lot like a sugared donut. Typical Churro ingredients are pretty simple; they consist of water, butter, sugar, salt, flour, egg, and vanilla extract. They are normally formed into long lengths of dough that are pushed through a piping nozzle and then slowly deep fried or pan fried. Then sprinkled with sugar and served with a warm chocolate dipping sauce.

How can I store my Churro Popovers?

These Churro Popovers can be saved in the refrigerator for up to 3 days. When ready to eat, you can heat oven to 175° degrees for about 15 minutes or until heated through. Remember, every oven is different so check the internal temperature to make sure it is warm enough for you.

Easy Churro Popovers

Easy twist on churros made into popovers. Lightly sweet and super fluffy.

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Course: Appetizer, Dessert, Snack

Cuisine: European, Mexican, Mexican American, Spanish

Keyword: best popover recipe, churro mexicano, churro muffins, churro popovers, easy churro recipe, failproof churro recipe, how to make churros, how to make churros with puff pastry, mexican churro, mexican churro recipe, mexican popover, puff pastry churros, quick easy churro recipe, what are churros

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12 popovers

Ingredients

• 4 boxes of Pepperidge Farm each box makes 3 popovers
• 1/2 cup melted butter
• 1 cup light brown sugar
• 1 tbsp ground cinnamon

Instructions

• Preheat oven to 355° degrees.
• With a rolling pin, flatten the puff pastry as much as you can. You can work with one sheet at a time.
• Brush the melted butter onto the puff pastry sheets.
• Cut each puff pastry sheet into two pieces lengthwise.
• Roll each piece to create a tightrope type of form. Cut about 25% of the rope and attach to the other 25% of the rope to create the 3rd wheel that is rendered by one pastry puff box. It will be a smaller popover.
• Take each rope and roll into a wheel.
• Use some of the melted butter to brush each hole in a 12 hole muffin tin or popover pan.
• Place each wheel in the muffin tin.
• Bake for 35 to 40 minutes or until the popover is golden and baked through.
• While they bake, place brown sugar and cinnamon in a bowl and mix well.
• Once the popovers are done, quickly cover in the sugar, cinnamon mixture and place on your serving dish.
• And that's it! Enjoy!

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