Preheat oven to 350 degrees. Brush sides and bottoms of 8 (3½-inch) jumbo muffin cups with melted butter; set aside.
Can't get enough of churros? Follow this recipe for a muffin-style churro to satisfy your sweet tooth.
Servings and Ingredients
|½ c. Hy-Vee salted butter, softened, plus 1 tbsp. butter, melted|
|¼ c. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee ground cinnamon|
|2 frozen puff pastry sheets, thawed|
|1 Hy-Vee large egg, beaten|
Things To Grab
- Jumbo muffin tray
- Small bowl
Combine sugar and cinnamon in a small bowl. Cut thawed puff pastry sheets lengthwise in half. Roll each piece into a 24 x 8-inch rectangle. Brush with softened butter. Sprinkle with 3 tablespoon sugar mixture; set aside remaining sugar mixture.
Starting at one long side, roll each piece, jelly-roll style, into a log. Then cut each log lengthwise in half to make 8 pieces. Starting at one short side, roll each piece up, jelly-roll style, into a spiral; place each into a prepared muffin cup. Lightly brush with egg.
Bake 22 to 24 minutes or until edges are golden. Remove from muffin cups; roll in remaining sugar mixture.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 37g
- Protein: 5g