Ingredients

1 cup Heavy cream or whipping cream (for a light and airy texture)

8 oz Cream cheese (star ingredient for rich filling)

1/2 cup Sour cream (enhances lemon flavor)

1/2 cup Granulated sugar (balances tartness of lemon)

1 tablespoon Finely grated lemon zest (adds citrus punch)

1 teaspoon Lemon extract (boosts lemon flavor)

1 cup Granulated sugar (for coating the churros)

1 tablespoon Ground cinnamon (adds warmth and spice)

1 cup Water (brings dough together)

1/2 cup Unsalted butter (adds richness)

1/4 cup Brown sugar (enhances flavor profile)

1/4 teaspoon Salt (balances sweetness)

1 cup All-purpose flour (gives structure to dough)

2 large Eggs (binds the dough)

1 teaspoon Pure vanilla extract (adds extra flavor)

2 cups Vegetable oil (for frying)

2 strips Lemon peel (infuses oil with lemon aroma)

Instructions

Step 1: Whip the filling. In a bowl, whip heavy cream until stiff peaks form. In another bowl, whip cream cheese until fluffy, then add sour cream, granulated sugar, lemon zest, and lemon extract. Gently fold in the whipped cream and refrigerate the filling until ready to use.

Step 2: Mix sugar and cinnamon in a wide dish and set aside for coating the churros later.

Step 3: Prepare the dough. In a medium saucepan, combine water, unsalted butter, brown sugar, and salt. Bring to a boil, then add all-purpose flour all at once. Stir vigorously until a dough ball forms and pulls away from the pan. Remove from heat and let cool for 10 minutes.

Step 4: In a small bowl, whisk together eggs and vanilla extract. Add this mixture gradually to the cooled dough, beating until smooth and fully incorporated.

Step 5: Transfer dough to a decorating bag fitted with a large star tip. Pipe 2-inch spirals onto a baking sheet lined with parchment paper. If the dough softens, freeze the piped shapes until firm before frying.

Step 6: Heat vegetable oil and lemon peel strips in a deep pot to 375°F (190°C). Test by frying a small piece of dough to ensure sizzling without burning.

Step 7: Fry the churros in batches for 5 to 6 minutes, turning occasionally, until they puff up and turn golden brown. Use a slotted spoon to transfer churros to paper towels to drain excess oil.

Step 8: While still warm, toss the churros in the cinnamon-sugar mixture until well coated.

Step 9: Let churros cool completely. To assemble, sandwich a generous amount of lemon filling between two churros, pressing gently to create a filled churro sandwich.

Tips & Variations

For an extra lemony kick, add a little fresh lemon juice to the filling, but adjust sugar as needed to keep balance.

If you don’t have lemon extract, substitute with vanilla or almond extract for a different flavor twist.

Use a thermometer to maintain oil temperature for perfectly crispy churros without greasiness.

Try different fillings like raspberry jam or dulce de leche for a fun variation on the classic.

FAQs

Can I make the churros dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Bring it back to room temperature before piping and frying.

What is the best way to pipe churros without a specialized bag?

If you don’t have a decorating bag, a sturdy plastic zip-top bag with the corner snipped off works well for piping the dough into shapes.

Dessert

Lemony Churros Rellenos: Bright and Citrusy Filled Churros Recipe

Introduction