food
Oreo Churros
Two Oreo-infused circular churros sandwich a heaping serving of Oreo cream filling. Time to break out the milk.
food
Oreo Churros
Two Oreo-infused circular churros sandwich a heaping serving of Oreo cream filling. Time to break out the milk.
Supplies
Oreo Churros
- 10 Oreos, cookie parts only
- 1 cup all-purpose flour
- 1/4 cup extra dark cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup sugar, for dusting
Filling
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup vegetable shortening
- 3 cups powdered sugar, sifted
- Cream filling from 10 Oreos
Steps
Oreo Churros
- Preheat oven to 425 degrees, and line 2 baking sheets with silicone baking mats.
- Separate Oreo insides from the cookies and place into 2 separate bowls.
- In the bowl of a food processor, grind Oreo cookies until the texture resembles sand. Set aside.
- In a small bowl, sift together flour, cocoa, salt and Oreo crumbs.
- In a small saucepan, combine water and butter. Bring to a simmer until butter is melted. Turn off heat and add flour mixture, mixing until combined. Stir in eggs. Transfer to a pastry bag with a star tip.
- On prepared baking sheets, pipe spiral cookies about 2 1/2 inches in diameter (approximately 12 cookies). Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in sugar and set aside.
- Turn half of the churro cookies over, and pipe cream filling onto them. Top with the other half of the churro cookies and serve!
Filling
- In a stand mixer fitted with the paddle attachment, add butter, vanilla and shortening, and mix on high speed until fluffy and light.
- Gradually add powdered sugar on low speed, then add the cream from Oreos.
- Transfer to a pastry bag fitted with a round tip.