Mini Roasted Apple Churros With Salty Caramel Recipes

BAKED MINI CHURRO BITES

Steps:

• For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
• Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
• Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
• For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.

MINI ROASTED APPLE CHURROS WITH SALTY CARAMEL

Steps:

• 1) To make Caramel Dip, in 1-quart saucepan, mix 1 cup sugar, 1/4 cup water and the salted butter until well combined. Heat to boiling. Continue to boil 10 to 15 minutes, without stirring (don't do it!), until mixture becomes deep, golden brown. Remove from heat; immediately stir in whipping cream until smooth. Stir in coarse sea salt. (If there are lumps or the caramel is not combining, gently heat while stirring until smooth.) Pour into heatproof bowl or jar; cool to room temperature. 2) To make Roasted Apples, heat oven to 400°F. Toss Roasted Apples ingredients until coated; spread in even layer in ungreased 13x9-inch (3-quart) glass baking dish. Roast about 25 minutes or until apples are tender and begin to caramelize around edges. Remove dish from oven to cooling rack; cool to room temperature. 3) To make Churro Dough, in 2-quart saucepan, heat unsalted butter, 1 cup water and the salt to boiling. Add flour all at once; stir to combine. Cook, stirring constantly, until dough becomes a ball and no longer sticks to saucepan. Remove from heat; scrape dough into large bowl. Cool several minutes. (I use this time to crack the eggs and separate the one egg.) While mixture is still warm, beat in eggs and yolk, one at a time, until completely combined before adding the next. Fold in cooled apples. 4) Heat several inches canola oil in another 2-quart saucepan to 350°F. (I used about 4 cups, making the oil about 4 inches deep in the saucepan.) 5) In shallow bowl, stir together Coating ingredients; set aside. Line plate with paper towels; set near frying oil. 6) Fit decorating bag with large closed-star tip. Fill bag with churro dough. Pipe 1- to 2-inch-long ropes of dough into hot oil; fry 3 to 5 minutes or until golden brown and thoroughly cooked. Remove from oil to paper towel-lined plate to drain briefly; toss immediately in coating. Serve warm churros with caramel dip.