Homemade Churros Rellenos (Lemon Cheesecake Stuffed Churros Sandwiches)
Serves 12
25 mins prep
20 mins cook
45 mins total
These Churro Lemon Cream Sandwiches are perfect for your Cinco de Mayo and Easter celebrations. They feature homemade cinnamon churros that are crisp on the outside and soft on the inside, and are stuffed with a luscious whipped lemon cream cheese frosting.
Lemon Whipped Cream Frosting:
Churros:
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Lemon Whipped Cream Frosting:
In a bowl, using a hand mixer, whip heavy cream until stiff peaks form. In a separate bowl whip cream cheese until fluffy, and slowly add sour cream and sugar. Mix until well incorporated, add lemon zest and extract.
Carefully fold in whipped cream and refrigerate.
Churros:
In a wide dish, mix the granulated sugar and cinnamon and set aside.
In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat, then add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.
In a separate mixing bowl, mix together the eggs and vanilla extract. Add to the cooled flour mixture, beating well with a wooden spoon.
Fill a decorating bag fitted with a 1M large star tip with some of the churro dough. (The star tip helps create the ridges on the outside of the churro.)
On a baking sheet, pipe dough in 2-inch spirals. If necessary, freeze dough until firm enough to lift from the baking sheet.
Heat 2 inches of oil and the lemon peel in a deep saucepan to 375 degrees F. Try testing the oil by dropping in a small amount of dough. If it bubbles quickly then it is probably ready. If you have a candy thermometer test the temperature. (When lemon peel becomes crispy remove from oil and discard.)
As soon as your oil is hot enough, fry churros about 5 to 6 minutes or until puffed and golden brown, turning once.
Drain churros on a paper-lined plate. While churros are still warm and as soon as you are able to handle them, toss each one in the sugar-cinnamon mixture.
Cool completely on a wire rack.
Sandwich one small scoop lemon filling between two churros.
