Churros with Dark Chocolate Sauce

Thanks to pre-made puff pastry sheets, you’ll be enjoying fresh, chocolate-dipped churros in no time.

Serves: 20Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 20


  • 3⁄4 cup granulated sugar
  • 2 teaspoons PRIVATE SELECTION™ Ground Cinnamon
  • All-purpose flour, for dusting
  • 1 sheet puff pastry, thawed according to package instructions
  • 2 quarts vegetable oil, for frying
  • 1 jar (10 oz.) PRIVATE SELECTION™ Dark Chocolate Fudge Dessert Topping


  • In shallow bowl, mix together sugar and cinnamon. Set aside.
  • Lightly flour counter. Unfold pastry sheet; gently roll into 10”x10” square. Using ruler as a guide, use pastry cutter or knife to cut squares lengthwise into 10 strips. Cut each strip in half to make 20 strips. Brush off excess flour.
  • In large, heavy-bottomed pot with frying or candy thermometer attached, pour 1½” oil. Heat over medium-high heat to 400°F.
  • As oil heats, set paper-towel-lined tray near pot. Arrange cinnamon sugar and serving platter nearby.
  • Once oil reaches 400°F, add 5 pastry strips; cook until golden-brown, turning frequently with slotted metal spoon, until puffed (about 2 minutes). Remove from oil. Drain on paper towels, then quickly toss in cinnamon sugar while still hot. Move to serving platter.
  • Repeat with remaining pastry strips, cooking in batches of 5 churros at a time, adjusting heat to keep temperature at 400°F. Serve with warmed chocolate topping. Store leftovers in an airtight container.