Apple Churros with Cinnamon Sugar and Apple Compote

Crispy churros made from choux pastry, rolled in cinnamon sugar and soft on the inside. Served with a warm, spiced apple compote for dipping.

By Timo · 2 servings · 60 minutes

Ingredients

• 125 ml Water
• 60 ml Milk
• 50 g Butter
• 1 Prise Salt
• 1 TL Sugar
• 125 g Wheat flour
• 1 Stück Egg
• 500 ml Neutral oil for frying
• 40 g Sugar
• 1 TL Cinnamon
• 2 Stück Apple
• 50 ml Water for the apple compote
• 1 TL Lemon juice
• 1 EL Sugar for the apple compote
• 0.5 TL Cinnamon for the apple compote

Method

1. Peel, core and dice the apples into small cubes.
2. Simmer the apple cubes with 50 ml water, lemon juice, 1 tbsp sugar and 1/2 tsp cinnamon in a small pot over medium heat for about 10 minutes until soft, then mash roughly.
3. Bring water, milk, butter, salt and 1 tsp sugar to a boil in a pot.
4. Remove the pot from the heat, add the flour all at once and stir until a smooth dough forms.
5. Cook the dough briefly over low heat, stirring, until it pulls away from the bottom of the pot, then let it cool slightly.
6. Beat in the egg until the dough is glossy and smooth.
7. Fill the dough into a piping bag fitted with a large star tip.
8. Heat the frying oil in a deep pot to about 175 °C.
9. Pipe churros about 8 cm long into the hot oil and fry for 2 to 3 minutes until golden brown all around.
10. Pat the churros dry with kitchen paper and, while still warm, roll them in a mixture of sugar and cinnamon.
11. Serve warm with the apple compote.