Churros on a Stick
Churros are a portable fried dough pastry normally topped with cinnamon sugar. Similar to doughnuts in the US, churros are eaten as a breakfast or sweet snack, served with thick hot chocolate or coffee for dipping. Blogger Paula Jones (of Bell’alimento) creates a healthier take on a state fair classic by baking instead of frying churros.
- 1 8-ounce can refrigerated crescent dinner rolls, such as Pillsbury™
- 8 paper lollipop sticks
- 1 Tablespoon unsalted butter, melted
- ¼ Cup sugar
- 1 Teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Place a silicone baking mat on a cookie sheet with sides or line a cookie sheet with parchment paper.
Unroll the dough onto a work surface, and separate into 8 triangles. Starting at the top of 1 lollipop stick and the longest point of 1 dough triangle, wrap the dough around the stick, twisting the dough as you go, until all of the dough is around the stick. Place on a cookie sheet. Repeat with the remaining sticks and dough triangles.
Using a pastry brush or your fingers, brush the tops with the melted butter.
In small bowl, mix the sugar and cinnamon. Sprinkle over the tops of the dough.
Bake until light golden brown, about 6 minutes.