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Churros Rellenos, or filled churros, bring an extra layer of indulgence to an already beloved Spanish treat. These crispy, golden pastries with a creamy filling deliver a delightful mix of textures and flavours, combining the classic crunch of churros with a soft, sweet centre.
Enjoyed in cafes, at fairs, or simply as a street food snack, Churros Rellenos represent a playful evolution of the classic churro, bringing an irresistible touch of decadence to this iconic Spanish pastry.
What Are Churros Rellenos?
Churros Rellenos are a variation on traditional churros, which are fried dough pastries dusted with sugar. These churros are hollowed out and filled with a sweet centre, typically made with chocolate, dulce de leche, or vanilla custard, though flavours can vary based on region and preference.
The churros are piped through a star shaped nozzle, giving them their signature ridged appearance, then fried until golden and crisp. After frying, they’re filled and dusted with sugar or cinnamon sugar for a little extra sweetness.
This filled version of churros is especially popular for its combination of crispy exterior and creamy filling, offering a new dimension to the classic Spanish favourite.
They’re often enjoyed with a cup of hot chocolate or coffee, perfect for dunking and savouring slowly. While they can be found across Spain, Churros Rellenos have become a worldwide sensation, offering a familiar treat with an added twist.
Ingredients and Taste
The ingredients for Churros Rellenos are straightforward, yet they come together to create a truly indulgent experience. The dough is made from flour, water, salt, and a bit of butter, creating a batter that’s thick and pliable, ideal for piping.
After frying, the churros are light yet crispy, with a hollow centre ready to be filled. The filling varies but is often rich and creamy, like smooth chocolate ganache, thick dulce de leche, or a vanilla custard that’s delicately sweet and aromatic.
The filled churro is then coated in sugar or cinnamon sugar, adding a touch of warmth and sweetness to every bite.
The taste of Churros Rellenos is a perfect balance of textures and flavours. The exterior is crisp and slightly chewy, giving way to a warm, gooey filling that complements the subtle saltiness of the dough.
The sugar coating enhances the pastry’s sweetness without overpowering the filling, creating a harmonious blend that feels decadent yet familiar. Each bite offers a contrast, crunchy and creamy, warm and sweet, that makes these filled churros so hard to resist.
A Taste of History
The origins of churros in Spain are steeped in legend, with some tracing their history back to Spanish shepherds who created the simple fried dough as a quick, portable snack.
Others suggest that Portuguese sailors brought a similar pastry back from Asia, where fried dough desserts have long been enjoyed. In Spain, churros became a staple, particularly as a breakfast item or late night snack, often accompanied by thick, velvety hot chocolate for dipping.
Churros Rellenos are a more recent innovation, combining Spain’s beloved churros with a playful twist that has become incredibly popular in both traditional and modern settings.
The filled variety reflects Spain’s knack for culinary creativity, transforming a humble pastry into a delightful treat that appeals to both locals and visitors.
Today, Churros Rellenos can be found at fairs, cafes, and churrerías throughout Spain and have gained a following around the world, where they’re enjoyed as a fun, comforting treat.
Churros Rellenos (Filled Churros) Recipe
Serves: 4 people
Ingredients:
For the Churro Dough:
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 large egg
- 1/2 tsp vanilla extract
- Oil, for frying
For the Filling:
- 1/2 cup dulce de leche or thick chocolate ganache
For Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Directions
To begin, heat 1 cup of water in a medium saucepan over medium heat. Add the butter, sugar, and salt, stirring until the butter melts and the mixture reaches a gentle simmer. This will help dissolve the sugar and evenly distribute the salt.
Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough ball and pulls away from the sides of the pan, about 2-3 minutes.
Let the dough cool for 5 minutes, then add the egg and vanilla extract. Mix well until the egg is fully incorporated, and the dough becomes smooth and slightly sticky. A hand mixer can make this step easier, ensuring even mixing for a better texture.
Transfer the dough to a piping bag fitted with a star tip (large enough for traditional churro ridges). Heat oil in a deep pan to 350°F (175°C), ensuring the oil is hot enough to crisp the churros without absorbing excess oil.
Pipe 4-5 inch lengths of dough directly into the hot oil, using scissors to cut the dough as you release it into the oil. Fry in batches for 4-5 minutes, turning occasionally, until golden brown. Avoid overcrowding to maintain the oil temperature.
Remove the churros from the oil using a slotted spoon, allowing excess oil to drain. Place the churros on paper towels for a few seconds, then immediately roll them in the cinnamon-sugar mixture to coat while they are still warm.
Once the churros are cool enough to handle, fill a pastry bag with dulce de leche or chocolate ganache. Using a long, narrow nozzle, insert the filling into the centre of each churro, squeezing gently to fill evenly. Repeat with each churro.
Serve the filled churros warm, arranged on a plate. For added enjoyment, present with a side of extra dulce de leche or chocolate for dipping. The crispy exterior, sugar-cinnamon coating, and rich filling make for an irresistible treat best enjoyed fresh.
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