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Handheld photo of golden-brown Churro Cruffins on a ceramic plate showing sparkling sugar crystals. (Churro Cruffins)

Churro Cruffins: The Ultimate Dulce de Leche Stuffed Pastry

These Churro Cruffins combine flaky laminated croissant dough with a sparkling cinnamon sugar crust and a decadent dulce de leche filling. The perfect golden-brown, spiraled hybrid pastry for an impressive brunch or dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cruffins
Course: Breakfast, Dessert
Cuisine: French-Mexican Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 lb Laminated Croissant Dough 450g; cold
  • 1/2 cup Unsalted Butter 115g; melted
  • 1 cup Granulated White Sugar 200g
  • 2 tbsp Ground Cinnamon 15g
  • 1/2 cup Dulce de Leche 150g; for filling

Equipment

  • 1 12-cup muffin tin
  • 1 Pizza Cutter or Sharp Knife
  • 1 Piping Bag with Round Tip

Method
 

Preparation
  1. On a lightly floured surface, roll out the cold laminated dough into a 12x18 inch rectangle.
  2. Cut the dough into 1-inch strips. Roll each strip tightly into a spiral. Cut each spiral in half lengthwise to reveal the layers.
Baking
  1. Place the dough halves cut-side up into a greased muffin tin.
  2. Bake at 400°F (200°C) for 18-22 minutes until golden-brown and flaky.
Finishing
  1. While warm, dip each cruffin in melted butter, then roll in the cinnamon-sugar mixture until heavily encrusted.
  2. Using a piping bag, inject dulce de leche into the center of each cruffin.

Notes

Always use cold dough to ensure the layers don't merge.
High heat (400°F) is essential for the initial lift of the pastry.