This past week I’ve been having a blast at the Susie Fishbein and Friends Culinary Institute at Camp Nesher. Throughout the week I helped, my good friend, Naomi Nachman with her classes during the day and I did two demos at night. It was so much fun learning teaching and hanging out with Naomi and the students. I got to meet many other cool people such as Leah Amar, Temima Mayer, and Shirley Fass who work in the center.
The two demos I did where the 7th grade and 8th grade girls’ night activity. I made my spicy mango guacamole, my watermelon mojito, and these puff pastry churros. I had planned to make my regular churros but we didn’t know if I’d have access to a deep frying so I went with these. They were equally as yummy!
These Puff Pastry Churros are much easier but are still a super yummy alternative. They are extremely additive! You can ask Naomi, she couldn’t stop snacking on them!
- 1 sheet of puff pastry dough
- 4 tablespoons melted butter / margarine
- 1 ½ cups sugar
- 1 tablespoon cinnamon
- 1 egg
- Preheat the oven to 350 on the convection setting.
- Remove your puff pastry dough from the freezer and let it thaw at room temperature.
- In a small bowl combine your cinnamon and sugar.
- Place your thawed puff pastry dough on a large cutting board.
- Brush the melted butter all over the top of the dough.
- Pour the cinnamon sugar over the melted butter and spread it around your your hands until it’s fully coated.
- Cut the dough into thin strips, ¼ inch -½ inch wide.
- Twist each side of the strips of dough and place it on a baking sheet lined with parchment paper.
- Brush on the egg to all the exposed sides without the cinnamon sugar.
- Place them into the oven and bake for 10 minutes on the convection setting or 20 minutes on regular 350.