Churros with Salted Caramel-Cream Cheese Dipping Sauce

  1. Dipping Sauce: Bring cream cheese and cream to simmer in saucepot.
  2. Remove from heat; set aside.
  3. Combine water and sugar in separate saucepot; bring to boil on medium heat, stirring frequently and scraping down sides of the pot.
  4. Cook until mixture is a golden-caramel color.
  5. Remove from heat.
  6. Gradually stir in cream cheese mixture until well blended.
  7. Stir in vanilla and salt; cool.
  8. Churros: Bring water, 1/4 cup sugar (or 2 Tbsp.
  9. sugar for trial recipe), salt and butter to boil in separate saucepot on medium-high heat.
  10. Add flour; cook and stir until mixture pulls away from side of pot.
  11. Transfer to a bowl.
  12. Add eggs, 1 at time, beating after each until well blended.
  13. Stir in vanilla.
  14. Spoon into pastry bag fitted with large star tip.
  15. (Or spoon into churros maker.)
  16. Pipe 5-inch lengths of dough, in batches, into oil in deep fryer heated to 350 degrees F. Fry until golden brown; drain on paper towels.
  17. Combine 2 cups sugar (or 1 cup sugar for trial recipe) and cinnamon.
  18. Add warm churros, 1 at a time; toss to coat.
  19. For each serving: Serve 1 Churros with 1 oz.
  20. Dipping Sauce.

dipping sauce, philadelphia original cream cheese, heavy cream, water, sugar, vanilla, salt, water, sugar, salt, unsalted butter, flour, eggs, vanilla, sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/churros-salted-caramel-cream-cheese-dipping-sauce-133447.aspx (may not work)

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