OREO CHURROS RECIPES

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OREO CHURROS RECIPE | SIDECHEF



Oreo Churros Recipe | SideChef image

After intense recipe developing and coating the kitchen floor in Oreo crumbs, our sweet team cracked the code. We're happy to share this delicious recipe with you! Learn how to make this life-changing dessert.

Provided by POPSUGAR FOOD

Categories     Pescatarian    Vegetarian    Kid-Friendly    Shellfish-Free    Soy-Free    Hand Mixer    Food Processor    Freezer    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 3600S

Yield 10

Number Of Ingredients 12

20 Oreo® Chocolate Sandwich Cookies
1 cup Water
3 tablespoon Butter
2 tablespoon Brown Sugar
1/4 teaspoon Salt
1 cup All-Purpose Flour
1 1/2 teaspoon Ground Cinnamon
2 Egg
1 teaspoon Vanilla Extract
1/2 cup Granulated Sugar
1/2 cup Heavy Cream
as needed Vegetable Oil

Steps:

  • Carefully separate the Oreo® Chocolate Sandwich Cookies (20), scraping the filling into a bowl then tossing the chocolate cookies into a food processor, breaking the cookies up slightly.
  • Once all the cookies are in the processor, process into fine crumbs.
  • In a heavy-bottomed sauce pot, bring Water (1 cup), Butter (3 tablespoon), Brown Sugar (2 tablespoon) and Salt (1/4 teaspoon) to a boil.
  • In a mixing bowl, whisk together All-Purpose Flour (1 cup), 2 tablespoons Oreo cookie crumbs, and Ground Cinnamon (1 1/2 teaspoon). Once the water mixture has come to a boil, remove from the heat and mix in the flour mixture. Keep mixing until incorporated.
  • Add the Egg (2) and Vanilla Extract (1 teaspoon) and mix until a dough forms.
  • Line two baking sheets with parchment or wax paper. Fit a pastry bag with a large star-shaped piping tip and fill the bag with the churro dough.
  • Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. You should be able to make 10-12 large churros from one batch.
  • Place baking sheet in the freezer for at least 10 minutes to set and chill the dough.
  • Meanwhile, heat up the Vegetable Oil (as needed) for frying. Add oil to a large skillet or deep fryer so that it's at least 2 inches deep. Heat the oil to 350 degrees F (180 degrees C). Line a separate baking sheet with several layers of paper towels.
  • In a medium-sized bowl, mix together Granulated Sugar (1/2 cup) with the remaining Oreo cookie crumbs.
  • Fry 1-2 churros at a time, turning them over occasionally so they brown evenly. When finished they will be slightly puffed. Transfer to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain.
  • Quickly toss them in the sugar mixture while they are still hot. Continue working in small batches until all of the churros are fried.
  • Using a hand mixer or a stand-up mixer, whip Heavy Cream (1/2 cup) until stiff peaks are formed. Gently fold in the Oreo filling, being careful not to overmix. Place into a bowl and serve a dollop of whipped cream with each churro.

Nutrition Facts : Calories 28 calories, ProteinContent 0.3 g, FatContent 1.3 g, CarbohydrateContent 3.9 g, FiberContent 0.1 g, SugarContent 2.2 g, SodiumContent 16.6 mg, SaturatedFatContent 0.7 g, TransFatContent 0.0 g, CholesterolContent 6.2 mg, UnsaturatedFatContent 0.2 g

OREO CHURROS - OREO | PERSONALIZED GIFTS, RECIPES, AND MORE



OREO Churros - OREO | Personalized Gifts, Recipes, and More image

Provided by

Prep Time 000 minutes

Cook Time 000 minutes

Yield Serves 16

Number Of Ingredients 6

1 qt. (4 cups) oil
1 tsp. ground cinnamon
12 OREO Cookies , finely crushed, divided
0.25 cup sugar , divided
3 cups baking mix
1 cup hot tap water

Steps:

  • 1. Heat oil in large saucepan or deep fryer to 375ºF. 2. Combine cinnamon, and 3 Tbsp. EACH cookie crumbs and sugar. Reserve for later use. 3. Whisk baking mix with remaining cookie crumbs and sugar in medium bowl until blended; stir in hot water. Spoon into piping bag fitted with 1/2-inch star tip. Use to pipe about 1/4 of the dough into 2-inch-long strips into hot oil, using sharp knife or kitchen shears to cut dough into pieces. Cook 2 to 3 min. or until golden brown, turning frequently. Remove from oil with slotted spoon; drain on paper towels. Repeat in 3 batches with remaining dough 4. Toss churros with reserved cookie crumb mixture.

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