Stuffed Churro Nuggets are super-easy to make thanks to store-bought puff pastry and handy fillings like Nutella and Dulce de Leche. Nuggets are best eaten the same day.
Course: Appetizer, Dessert, Snack
Author: Beth Cato
1/2packagepuff pastry1 bag out of a 2 pack box
1/4cupunsalted butter1/2 stick
Choose your stuffing! One of these or something else
Dulce de lechesqueeze bottle, can, etc
Note that if your filling is stiff, you can make it more spreadable with a zap in the microwave. Make sure you do so in a microwave-safe container.
Let puff pastry come to room temperature. Preheat oven at 425-degrees.
Get out a large cookie sheet and line it with parchment paper. Unfold puff pastry onto the surface and use a pizza cutter to quickly cut the dough into 1-inch cubes.
Bake for 10 to 15 minutes, until the squares are puffed and golden.
Set out whatever will be used to stuff the nuggets. Mix together the sugar and cinnamon in a bowl. In another bowl, melt the butter.
Remove the puff pastry from the oven. Pop open each cube by removing the top completely or opening it as if on a hinge--it's surprisingly easy, with those flaky layers--and add a dab of filling. Close the pastry, then roll it in butter and then in cinnamon-sugar.
Churro Nuggets are best eaten the same day. Store them in a sealed container, with parchment or waxed paper between layers.