Churros with Salted Caramel-Cream Cheese Dipping Sauce
- Dipping Sauce
- PHILADELPHIA Original Cream Cheese, cubed
- 1-1/2 cups heavy cream
- 2/3 cup water
- 3 cups sugar
- 2 tsp. vanilla
- 1 tsp. salt
- Churros
- 2 cups water
- 1/4 cup sugar
- 1 tsp. salt
- 2/3 cup unsalted butter
- 2 cups flour
- 6 each eggs
- 1 tsp. vanilla
- 2 cups sugar
- 2 tsp. ground cinnamon
- Dipping Sauce: Bring cream cheese and cream to simmer in saucepot.
- Remove from heat; set aside.
- Combine water and sugar in separate saucepot; bring to boil on medium heat, stirring frequently and scraping down sides of the pot.
- Cook until mixture is a golden-caramel color.
- Remove from heat.
- Gradually stir in cream cheese mixture until well blended.
- Stir in vanilla and salt; cool.
- Churros: Bring water, 1/4 cup sugar (or 2 Tbsp.
- sugar for trial recipe), salt and butter to boil in separate saucepot on medium-high heat.
- Add flour; cook and stir until mixture pulls away from side of pot.
- Transfer to a bowl.
- Add eggs, 1 at time, beating after each until well blended.
- Stir in vanilla.
- Spoon into pastry bag fitted with large star tip.
- (Or spoon into churros maker.)
- 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.
- Combine 2 cups sugar (or 1 cup sugar for trial recipe) and cinnamon.
- Add warm churros, 1 at a time; toss to coat.
- For each serving: Serve 1 Churros with 1 oz.
- 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)