You are going to SWOON over these Best Ever Churro Croissants! An amazing mashup between buttery, flaky croissants and sweet and spicy churros. This combination is INCREDIBLE!
These. Are. CRAZY GOOD, people. You are in for a real big treat!
I am obsessed with churros and anything covered in a thick blanket of cinnamon and sugar. Cinnamon rolls are my ultimate weakness, but I can never turn down a hot and crispy churro! In fact, every Disney trip I have ever taken, I can barely remember eating anything except churros.
When I was trying to come up with content for 2021, I wanted to do some kind of croissant recipe because I am missing France like something fierce! It baffles my mind that I was hanging out in Paris last January for my birthday, eating all the buttery croissants and drinking all of the impeccable wine. Had 2020 gone differently regarding the state of the world, I would probably be back in Paris this month to celebrate my 30th, but alas, I’m keeping it low-key here.
That doesn’t mean I have to give up delicious food, though! This mashup between churros and croissants just may be one of my most genius ideas yet, and I am so excited to share it with you!
Churro Croissants only have a few simple ingredients, but put together, they make one insanely delicious treat. For these, you’ll need:
- Croissants: I like picking these up from the local grocery store! Any store-bought brand will do, but make sure they are pastry croissants and not crescent rolls, as those won’t work as well. The key to these is to have them be a little bit stale, so you can even leave them uncovered overnight to get a bit stale.
- Butter: Butter helps bind the other ingredients together and helps aid in the caramelization of the cinnamon and sugar! Plus, it’s delicious.
- Sugar: For this recipe, we’re using white granulated sugar for the most authentic churro flavor.
- Cinnamon: You simply cannot have a churro without it! Ground cinnamon is used here.
You’ll simply butterfly the croissants in half like a book but leave them attached – this is key. Spread the inside of the croissant with a mixture of butter, sugar, and cinnamon, then spread more of that mixture on top of the croissant. Bake it up until it is golden, bubbly and seriously perfect, and voila! The combination is almost like a cinnamon roll/churro/croissant and it is HEAVENLY. The ULTIMATE pastry dessert!
Best Ever Churro Croissants – come to mama!!
BEST Ever Churro Croissants
Ingredients
- 10 medium-size butter croissants slightly stale is best but fresh will work
- 1/2 cup (1 stick) unsalted butter softened
- 1/2 cup granulated white sugar
- 2 tsp ground cinnamon
For the Topping:
- 1/2 cup (1 stick) unsalted butter softened
- 1/2 cup granulated white sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350° degrees F. Line a large rimmed baking sheet with parchment paper or foil. Meanwhile, butterfly each croissant like a book but keep the two sides connected. Set aside.
- For the filling: In a small bowl, combine the softened butter, granulated sugar and cinnamon together until it forms a paste. Spread about 1 heaping Tablespoonful of this mixture onto both sides of the croissant. Close the croissant halves together; set on the rimmed baking sheet.
- For the topping: In a small bowl, whisk together the granulated sugar and cinnamon. Spread about 1 Tablespoon of softened butter on top of each croissant. Top with about 1-2 teaspoons of the cinnamon and sugar mixture, coating as liberally as possible.
- Bake the croissants for 15-18 minutes or until tops appear dull and are set and crackly. Cool for about 15 minutes before serving (the filling will be very hot). These are best served the same day and taste amazing reheated in the microwave for about 10 seconds.
Notes
You are going to LOVE these flaky, buttery, sweet and spiced croissants!
Have a super sweet day!
xo, Hayley
Chris says
Going to try this with chopped walnuts.
Katelin says
A very tasty and easy way to breathe new life into stale croissants ! I added chopped walnuts in mine and it was absolutely phenomenal.
Angela says
I made these for a dessert after taco night and they were deliciously perfect and so easy.