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Strawberry Stuffed Churros

Crispy on the outside and stuffed with creamy strawberry filling, these homemade churros by Matt of A cook Named Matt are an irresistible dessert!

Strawberry Stuffed Churros

Strawberry Stuffed Churros

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 12 Churros
Calories: 865kcal

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Equipment

  • stand or electric hand mixer
  • piping bag & tip
  • food processor
  • candy thermometer

Ingredients

For the strawberry filling:

  • 2 cups strawberries chopped
  • 1 cup sugar
  • ½ cup water
  • ½ tsp vanilla extract
  • 1 cup mascarpone
  • ½ cup cream cheese

For the churros:

  • ¼ cup butter
  • ½ cup sugar
  • 1 ½ cups water
  • pinch of salt
  • 2 ½ cups flour
  • 2 eggs
  • 1 cup corn starch

For the strawberry sugar:

  • 1 cup dehydrated strawberries
  • 2 cups sugar
  • 24 oz canola oil for frying

Instructions

  • Start by making the strawberry sauce for the filling. Add chopped strawberries, sugar, water, and vanilla extract to a small saucepan.
  • Bring to a boil, then simmer until the mixture begins to thicken, for about 10 minutes.
  • Remove the strawberry sauce from heat and transfer into a container. Place it in the fridge and let it cool completely.
  • To make the churro batter, in a medium saucepan, add the butter, sugar, water, and salt.
  • Bring it to a boil and let it simmer for 5 minutes.
  • Turn the heat to low and add in the flour. Stir well with a spatula until it comes together as dough.
  • Transfer the dough into a stand mixer and mix on low.
  • Add in the eggs to the dough while mixing. Let it mix for 3 minutes until combined.
  • Line a baking sheet with parchment paper and sprinkle corn starch on top.
  • Transfer the dough into a piping bag and pipe into 8-inch churros directly onto the corn starch. Set aside.
  • To make the filling, combine mascarpone and cream cheese into a medium bowl. Whisk until well combined. Add in the strawberry sauce to the mix until smooth. Transfer into another piping bag and set aside.
  • Prepare the strawberry sugar by combining dehydrated strawberries and sugar into a food processor and blend until it becomes a fine sugar. Transfer sugar onto a small baking sheet.
  • Heat up canola oil in a large pot until it reaches 325°.
  • Fry churros in the oil for about 3 minutes until golden brown.
  • Remove churros from the oil and roll them into the strawberry sugar until evenly coated.
  • Pipe strawberry filling into the churros.

Nutrition

Serving: 1  churro | Calories: 865kcal | Carbohydrates: 93g | Protein: 7g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 163mg | Fiber: 2g | Sugar: 62g

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