Ingredients
10
10 servings
- •1 cup water
- •3 tablespoons butter
- •1 pinch salt
- •1 cup flour
- •3 eggs
- •8 oz cream cheese, 2 packs, softened
- •1 can sweetened condensed milk
- •1 tablespoon vanilla extract
- •1 packet unflavored gelatin, dissolved in 1/4 cup (60 ml) cold water
- •1 cup whipped cream
- •sugar, to taste
- •cinnamon, to taste
Instructions
- In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
- Cook for a few minutes while stirring and remove from heat.
- Add the eggs one by one, beating well between each addition.
- Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
- Freeze the base until it is firm.
- Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
- Fry the churro base until it is golden brown on both sides.
- Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
- For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
- Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 328
- Carbohydrate: 34g
- Fat: 17g
- Fiber: 0g
- Protein: 8g
- Sugar: 22g
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