Ingredients
4ozbutter
1cupwater,+ 2 tablespoons
2tbspwhite granulated sugar
1tsppure vanilla extract
½tspground cinnamon
½tpssalt
1 ¼cupsall-purpose flour
2largeeggs,at room temperature
½cupsugar
½tspground cinnamon
5largeapples,red or granny smith — your choice, diced into 1/2-inch pieces
2tbsplemon juice,fresh squeezed
1 ¼cupwater
3tbspcornstarch
½cupbrown sugar
1tspground cinnamon
pinch of nutmeg
1cupbrown sugar
¼cupbutter
½cupthickened cream,((or heavy cream))
Preparation
Preheat the oven to 440 degrees F.
Turn your muffin tin upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. Set aside.
Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt; bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated. Add in the second egg and repeat the process until a dough forms.
Scoop dough into a strong double-lined pastry bag with a large open star tip nozzle. Starting from the bottom, pipe the dough around every second cup to form bowls. Lightly press each layer together to close up any gaps.
Spray each bowl lightly with cooking oil spray for crispy churros.
For standard bowls, bake for 35 to 40 minutes.
For mini bowls, bake for 35 minutes. Allow cooling slightly before removing.
Fill a shallow bowl with cinnamon sugar; coat each bowl evenly (they may need a light spray of oil to allow the sugar to stick) and serve with ice cream, fruit salad, fudge sauce or whatever else you can think of.
Combine apples into a medium-sized saucepan with the lemon juice. Mix well and set aside.
Whisk the cornstarch and water together until lump-free. Pour the mixture into a medium-sized heavy-based saucepan over medium heat.
Quickly add in the brown sugar, cinnamon, and nutmeg, and whisk again to combine. Bring to a boil while whisking continuously, until the mixture begins to thicken.
Add in the diced apple, give them a quick stir through the mixture; reduce heat down to low and cover the pan with a lid. Allow cooking, covered, for about 8 to 10 minutes, while stirring occasionally, until soft. Apples should be soft but not mushy.
Take off the heat completely while covered with the lid, and allow to cool down to room temperature.
Fill each Churro Cup / Bowl with the apple pie filling; top with ice cream if desired, and drizzle with caramel sauce.
Combine brown sugar and heavy cream into a small-medium sized saucepan over medium-low heat. Stir with a wooden spoon until the sugar is just beginning to melt through the cream.
Add the butter; allow it to melt completely and bring to a rolling boil. Reduce heat to low and continue to cook until the sauce thickens. Remove from heat; allow to cool slightly, and drizzle over Apple Pie Churros.
