Apple and cinnamon churros

Apple and cinnamon churros

Total: 45 min. | Active: 45 min.
Nutritional value / piece: 115 kcal
, Fat: 8 g
, Carbohydrate: 10 g
, Protein: 2 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Apple sauce

400 g sour apples (e.g. Boskoop)
2 tbsp lemon juice
1 parcel bourbon vanilla sugar
½ tsp cinnamon


2 ½ dl water
75 g butter
¼ tsp salt
200 g white flour
3 fresh eggs

To deep-fry

oil, for deep-frying
4 tbsp sugar
¼ tsp cinnamon
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How it's done

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Apple sauce

Peel the apples and cut into pieces, mix with the lemon juice, vanilla sugar and cinnamon in a pan. Cover the apples and simmer over a medium heat for approx. 15 mins. until soft.

Puree the apples until smooth.


Bring the water to the boil with the butter and salt, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth paste is formed which separates from the base of the pan.

Remove the pan from the heat. Add 3 tbsp of apple sauce. Beat the eggs. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter).

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown.

Remove and drain on paper towels. Mix the sugar and cinnamon in a deep dish. Toss the churros in the mixture, serve with the remainder of the apple sauce.

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