Churros w/ Coconut Sauce

Churros w/ Coconut Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    8-ounce package cream cheese

  • 1

    large egg

  • 1

    tablespoon sugar

  • Grated zest and juice of 1 lime

  • ¾

    cup guava paste

  • 1

    14-ounce package frozen empanada wrappers, thawed

  • Vegetable oil, for frying

  • Confectioners' sugar, for dusting


Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth. Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal. Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.


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