Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce Recipe

Introduction

Puff Pastry Churro Curls are a delightful twist on the classic churro, featuring flaky layers coated in cinnamon sugar. Paired with a rich chocolate stout dipping sauce, this recipe offers a perfect balance of crispy, sweet, and creamy flavors that are sure to impress at any gathering.

Ingredients

• For the puff pastry:
  • 2 cups (240g) flour
  • 1 ¼ cup (285g) very cold butter, cut into cubes
  • ½ teaspoon (3g) salt
  • ½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)
• For the pinwheels:
  • 1 tablespoon cinnamon
  • 1 tablespoon brown sugar
  • ¼ cup white sugar
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted
  • 1 tablespoon beer
• For the chocolate sauce:
  • 1/3 cup (2oz) chocolate chips
  • 2 tablespoons stout beer
  • 2 tablespoons heavy cream

Instructions

1. Step 1: In a food processor, add the flour, salt, and about half of the butter. Pulse 10-15 times until just combined. Add the remaining butter and pulse again without over-processing.
2. Step 2: Transfer the flour mixture to a flat surface. Make a well in the center and pour in the cold beer. Mix with your hands until combined, being careful not to overwork the dough.
3. Step 3: On a lightly floured surface, roll the dough into a rectangle about ½ inch thick. Fold into thirds like a letter, then roll out and fold again. Repeat this folding and rolling process 3-4 times to create layers.
4. Step 4: Wrap the dough in plastic wrap and chill for at least 2 hours or up to several days.
5. Step 5: Preheat the oven to 425°F (220°C). In a small bowl, mix the brown sugar, white sugar, cinnamon, and salt. Set aside.
6. Step 6: Roll out the chilled pastry into a rectangle on a floured surface. Combine the melted butter and beer (rewarm if needed), then brush the mixture over the pastry.
7. Step 7: Sprinkle just under half of the cinnamon-sugar mix evenly over the buttered pastry.
8. Step 8: Starting from the long edge, roll the pastry tightly into a log. Slice into 1-inch thick pieces.
9. Step 9: Place the slices cut side up on a parchment-lined baking sheet. Press down gently to flatten each piece slightly.
10. Step 10: Brush the tops with the butter and beer mixture, then sprinkle with some of the reserved cinnamon-sugar blend.
11. Step 11: Bake for 18-20 minutes until golden and puffed. Let cool enough to handle.
12. Step 12: One by one, press each curl into the remaining cinnamon-sugar mixture to coat thoroughly.
13. Step 13: For the chocolate sauce, combine chocolate chips, stout beer, and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat until smooth and well combined.
14. Step 14: Serve the churro curls warm alongside the chocolate stout dipping sauce.

Tips & Variations

• Use very cold butter and beer to ensure a flaky, layered puff pastry.
• If you prefer a non-alcoholic version, substitute the beer with sparkling water.
• For a spicier kick, add a pinch of cayenne pepper to the cinnamon sugar mixture.
• The chocolate sauce can be made with milk or dark chocolate depending on your taste.
• Chill the dough overnight for even better layering and easier handling.

Storage

Store leftover churro curls in an airtight container at room temperature for up to 2 days to maintain crispness. Reheat briefly in a preheated oven at 350°F (175°C) for 5 minutes to regain crunch. The chocolate sauce can be refrigerated for up to 3 days and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made puff pastry for this recipe?

Yes, using store-bought puff pastry will save time, but making it from scratch with beer adds a unique flavor and extra layers to the pastry.

What type of beer works best in this recipe?

Pale ales, pilsners, or pale lagers work well, as they provide a mild flavor that won’t overpower the pastry or dipping sauce.

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce Recipe

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★★★★★

4.8 from 73 reviews

• Author: lilan
• Total Time: 2 hours 50 minutes
• Yield: 12 churro curls 1x

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Description

These Puff Pastry Churro Curls are a delightful twist on classic churros, featuring flaky layers of buttery puff pastry rolled with a cinnamon-sugar blend and baked until golden and crisp. Served with a rich and creamy chocolate stout dipping sauce, this recipe balances sweetness with a robust beer-infused depth, making for an irresistible treat perfect for dessert or a special snack.

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Ingredients

Scale 1x2x3x

For the Puff Pastry:

• 2 cups (240g) all-purpose flour
• 1 ¼ cup (285g) very cold butter, cut into cubes
• ½ teaspoon (3g) salt
• ½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)

For the Pinwheels:

• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• ¼ cup white sugar
• ¼ teaspoon salt
• 1 tablespoon melted butter
• 1 tablespoon beer

For the Chocolate Sauce:

• 1/3 cup (2oz) chocolate chips
• 2 tablespoons stout beer
• 2 tablespoons heavy cream

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Instructions

1. Make the Puff Pastry Dough: Add the flour, salt, and approximately half of the cold butter cubes to a food processor. Pulse 10-15 times until just combined. Add the remaining butter cubes and pulse again briefly to combine, being careful not to over-process to avoid tough dough.
2. Incorporate Beer: Transfer the flour and butter mixture to a flat surface. Make a well in the center and pour in the cold beer. Mix with your hands until the dough just comes together. Avoid over-mixing to keep the dough tender.
3. Laminate the Dough: Roll the dough into a rectangle roughly ½ inch thick on a lightly floured surface. Fold the dough into thirds, like folding a letter. Roll it out again, then fold again. Repeat this rolling and folding process 3-4 times to create flaky layers.
4. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or up to several days, to rest and firm up the layers.
5. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
6. Prepare Cinnamon-Sugar Mixture: In a small bowl, mix together brown sugar, white sugar, ground cinnamon, and salt. Set aside.
7. Roll and Assemble Pastry: Roll the chilled puff pastry dough into a rectangle on a lightly floured surface. Combine melted butter and beer, rewarming if needed to prevent solidification, and brush the mixture evenly over the pastry. Sprinkle just under half of the cinnamon-sugar mixture over the brushed surface.
8. Form Log and Slice: Starting at the long edge, roll the pastry tightly into a log. Slice the log into 1-inch thick pieces.
9. Arrange and Prepare for Baking: Place the slices cut side up on the baking sheet lined with parchment paper. Press each slice down lightly to flatten slightly. Brush the slices with the remaining beer and butter mixture and sprinkle with a portion of the remaining cinnamon-sugar mixture.
10. Bake the Pastry: Bake in the preheated oven for 18-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool enough to handle.
11. Coat with Cinnamon Sugar: One by one, press each puff pastry curl into the remaining cinnamon-sugar mixture to coat thoroughly.
12. Prepare Chocolate Stout Sauce: Combine chocolate chips, stout beer, and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir well, and repeat heating in 15-second bursts until the chocolate is fully melted and smooth.
13. Serve: Serve the warm churro curls alongside the rich chocolate stout dipping sauce for an indulgent treat.

Notes

• Make sure all butter and beer used for the dough are very cold to achieve flaky layers.
• Do not over-process the dough in the food processor to prevent toughness.
• The lamination process (rolling and folding) creates the signature puff pastry layers.
• Chilling the dough is important for firming the butter layers and easier handling.
• You can prepare the puff pastry dough a few days in advance and keep it refrigerated until ready to use.
• Use a stout beer with robust flavors to enhance the chocolate sauce.
• Be careful not to burn the chocolate when heating; stir frequently.
• For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: puff pastry, churros, cinnamon sugar, chocolate stout sauce, dessert, baked churros, easy dessert