Churro Lemon Cream Sandwiches

          

Raise your hand if you love churros! Seriously, who doesn’t? Churros and funnel cakes are my weakness and sweet treats that I just have to buy when I’m at a festival or theme park. Just the smell of the frying dough lingering in the air makes me run to find the nearest vendor.

This recipe is inspired by them both – churro dough piped in a spiral similar to a funnel cake. Genius, right?

These crispy churros coated with cinnamon-sugar on the outside are soft and pillowy on the inside and taste great on their own, but with a lemony cream cheese and whipped filling are beyond spectacular. The filling is tangy and sweet, but not overly sweet, which I love. It is bright with a fresh lemon flavor, and super luscious and creamy with the addition of homemade whipped cream.

These churros are made with Land O Lakes® Unsalted Butter, giving them the perfect crunch on the outside and keeping them tender in the inside, even when they are cold. There is nothing worse than a dry or stale-tasting churro.

These churros can be served open-faced with the slightly sweet and tangy lemon topping or with the topping sandwiched between two sugary fried pastries for a churro sandwich.

I served these Churro Lemon Cream Sandwiches for Easter and they were a huge hit. I plan to make them again to celebrate Cinco de Mayo. I’m sure by now you know that Cinco de Mayo is not Mexico’s Independence Day. For me, it is a day to share everything I love about Mexico.

If this is your first time visiting my blog or you are a long-time fan searching for recipes to celebrate Cinco de Mayo, then I have done my job. I love Mexico, Mexican food, and culture, and I am excited to embrace it and share my love for it with you.

Piping the dough in spirals is a bit challenging – be prepared to squeeze your little heart out. You might even be sore from the bicep workout. After the hard work, you just might want to treat yourself to a couple of these churro sandwiches – you deserve it!

Feliz Cinco de Mayo!

Yield: 12 sandwiches

Churro Lemon Cream Sandwiches

Crispy churros coated with cinnamon sugar on the outside and soft and pillowy on the inside, with a lemon whipped cream frosting in between, are the ultimate Cinco de Mayo dessert.

Ingredients

Lemon Whipped Cream Frosting:

  • 1/2 cup heavy cream or whipping cream
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoon lemon extract

Churros:

  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 cup water
  • 1⁄3 cup Land O Lakes® Unsalted Butter
  • 2 tablespoons packed brown sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Vegetable oil (for frying)
  • Peel of ½ lemon, cut in strips

Instructions

Lemon Whipped Cream Frosting:

  1. In a bowl, using a hand mixer, whip heavy cream until stiff peaks form. In a separate bowl whip cream cheese until fluffy, and slowly add sour cream and sugar. Mix until well incorporated, add lemon zest and extract.
  2. Carefully fold in whipped cream and refrigerate.

Churros:

  1. In a wide dish, mix the granulated sugar and cinnamon and set aside.
  2. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat, then add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.
  3. In a separate mixing bowl, mix together the eggs and vanilla extract. Add to the cooled flour mixture, beating well with a wooden spoon.
  4. Fill a decorating bag fitted with a 1M large star tip with some of the churro dough. (The star tip helps create the ridges on the outside of the churro.)
  5. On a baking sheet, pipe dough in 2-inch spirals. If necessary, freeze dough until firm enough to lift from the baking sheet.
  6. Heat 2 inches of oil and the lemon peel in a deep saucepan to 375 degrees F. Try testing the oil by dropping in a small amount of dough. If it bubbles quickly then it is probably ready. If you have a candy thermometer test the temperature. (When lemon peel becomes crispy remove from oil and discard.)
  7. As soon as your oil is hot enough, fry churros about 5 to 6 minutes or until puffed and golden brown, turning once.
  8. Drain churros on a paper-lined plate. While churros are still warm and as soon as you are able to handle them, toss each one in the sugar-cinnamon mixture.
  9. Cool completely on a wire rack.
  10. Sandwich one small scoop lemon filling between two churros.
  11. Serve immediately or cover and refrigerate (unassembled) for 1 week.
Photography by Jenna Sparks 

This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.