Oreo Churros With Oreo Cream Dip

Active time: 30 min. Total time: 1 hour
Yield: Serves 18 (serving size: about 3 churros)

Street food, meet the supermarket. Two of the greatest desserts collide for a treat nobody can resist: Oreo Churros. Crispy churros get an upgrade coated in the classic chocolatey Oreo crumb, but the creamy dip is the real winner here. It’s sweet but slightly tangy from the cream cheese, and tastes a lot like the filling you’d find in an Oreo cookie. You can use any flavor Oreo you like here, which makes your flavor possibilities endless.

Ingredients

  • 10Oreo cookies
  • 3/4 cup thawed frozen whipped topping (such as Cool Whip) 
  • 2 ounces cream cheese, softened  
  • 3 tablespoons powdered sugar 
  • 1/2cup (4 oz.) unsalted butter, softened and divided 
  • 1 teaspoon kosher salt, divided
  • 1/2 cup granulated sugar   
  • 2 1/4 cups water
  • 2 1/4cups (about 9 ½ oz.) all-purpose flour  
  • 1large egg
  • Canola oil

How to Make It

Step 1

Separate cookies, and scrape cream filling into a small bowl, reserving cookies in a separate medium bowl. Transfer cream filling to the bowl of a stand mixer fitted with paddle attachment. Add whipped topping, cream cheese, powdered sugar, 2 tablespoons of the butter, and 1/4 teaspoon of the salt, and beat on medium speed until creamy and smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a medium bowl, and set Oreo Cream Dip aside.

Step 2

Pulse reserved cookies in a food processor until cookies become fine crumbs. Reserve 2 tablespoons crumbs. Pour remaining crumbs into a medium bowl, and stir in granulated sugar and 1/4 teaspoon of the salt. Transfer to a shallow dish, and set Oreo crumb mixture aside.

Step 3

Combine water, remaining 6 tablespoons butter, and remaining 1/2 teaspoon salt in a large saucepan over medium; bring to a simmer, stirring occasionally. As soon as the mixture begins to simmer, add flour all at once, and quickly stir with a wooden spoon until completely incorporated, about 30 seconds. 

Step 4

Transfer mixture to the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until dough is smooth, about 3 minutes. Add egg, and beat until completely incorporated, about 20 seconds. Stir in reserved 2 tablespoons cookie crumbs. Transfer dough to a pastry bag fitted with a 1/3-inch open star tip. 

Step 5

Pipe 4-inch-long ropes of batter onto parchment paper-lined baking sheets. Refrigerate churros until firm, about 30 minutes. 

Step 6

Pipe 4-inch-long ropes of batter onto parchment paper-lined baking sheets. Refrigerate churros until firm, about 30 minutes. 

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