Churros Cookies with Caramel-Cream Cheese Filling

Ingredients for Churros:

250ml Water

80g Butter

1 tsp Vanilla sugar

150g Flour

3 Eggs

Pinch of Salt

80g Caster sugar

Vegetable oil


Ingredients for Caramel-Cream Cheese Filling:

100g Cane sugar

50 ml Heavy cream

50g Butter

Pinch of Salt

125g Philadelphia cream cheese


Prep.time: 20 minutes

Cooking time: 3-4 minutes (Churros), 15 minutes (Caramel-Cream Cheese filling)

You’ll need: K-Beater, Baloon Whisk


  1. In a saucepan over medium heat, melt together the water and butter.
  2. Stir in the flour, vanilla sugar, caster sugar and salt, mixing with a wooden spoon until it forms a ball and all the ingredients are well incorporated.
  3. Attach K-Beater to the stand mixer, transfer dough into mixing bowl, and at speed 2 add eggs one by one, and mix until fully incorporated
  4. Heat up oil in a heavy bottom saucepan
  5. Transfer the dough into piping bag g fitted with a medium star tip.
  6. Squeeze dough forming a snail on a floured parchment paper.
  7. Fry the churros snails, turning them once, until golden brown and crisp, about 2 minutes per side.
  8. Transfer the cooked churros to a plate lined with paper towels to drain.
  9. For the filling, add sugar and heavy cream in the mixing bowl, set temperature at 140C, and without attachment cook caramel for ca 15 minutes.
  10. Turn off cooking mode, and stir in butter and salt. Set aside caramel to cool completely
  11. Attach balloon whisk, and whisk together cream cheese and caramel.
  12. Place a spoonful of caramel cream on the underside of a cookie and sandwich together with another cookie.

Baked in partnership with Kenwood Switzerland

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