- View
Brief Overview
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.
Want to dive deeper into Spanish cuisine? Don’t miss our post on 43 Traditional Spanish Foods To Try
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.
Spanish Churros Rellenos (Filled Churros)
Ingredients
- 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
- 1/2 cup dulce de leche or thick chocolate ganache
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- 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.
