Apple and cinnamon churros

Apple and cinnamon churros

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  • Preparation:
  • Total:
  • Serves: 25 persons



  1. Step 1

    Peel the apples and cut into pieces, mix with the lemon juice, vanilla sugar and cinnamon in a pan. Cover the apples and simmer over a medium heat for approx. 15 mins. until soft.
  2. Step 2

    Puree the apples until smooth.
  3. Step 3

    Bring the water to the boil with the butter and salt, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth paste is formed which separates from the base of the pan.
  4. Step 4

    Remove the pan from the heat. Add 3 tbsp of apple sauce. Beat the eggs. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter).
  5. Step 5

    Fill a pot to ⅓ with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown.
  6. Step 6

    Remove and drain on paper towels. Mix the sugar and cinnamon in a deep dish. Toss the churros in the mixture, serve with the remainder of the apple sauce.