Last updated on January 26th, 2017 at 09:43 pm
Churro Apple Pie Cookies – Adorable little apple pies, churro style! They’re crispy, crunchy and a lot of sugary goodness!
These just might be the best damn cookies I’ve ever had! Maybe I’m a little bit biased here because I absolutely adore apple pie but nevertheless I’m going to declare these cookies the best damn cookies I’ve ever had. They’re so crispy and crunchy and just perfect with that apple pie filling. As you take a bite make sure you close your eyes and really enjoy the moment, you’ll feel like you’ve died and gone to heaven! I told you I’m a little bit biased here.
If you wanted to you could even stick a lollipop stick on them and turn them into churro apple pie lollipops, how cool would that be? But anyway you make these they are going to be totally adorable, perfect to make with your kids, but perfect for the adults to enjoy as well. I’m speaking from experience here.
I decided to use pie crusts here instead of puff pastry because the cookies held their shape much better and they were crispier and crunchier than using puff pastry. I used 2 packages of Pillsbury pie crust and each package comes with 2 shells, which yielded about 24 cookies for me, but keep in mind that I discarded any leftover dough. You could reuse that dough and make additional cookies. Of course you could make your own pie crust and there are plenty of recipes here on Jo Cooks with my pie crust recipe, but I wanted these cookies to be super easy, so I went with the store bought kind.
I also used store bought apple pie filling which I just chopped up a bit because the apple slices were too big for my cookies. Again feel free to make your own if you’ve got the time and the energy.
These are really simple to make, cut up the rounds, fill with apple pie, top with the top round, seal the edges with a fork, bake, then brush with butter and roll in cinnamon sugar.
Even kids could do that, right? Now comes my favorite part, eating them. So freaking good, crispy and flaky, cinnamony and sweet, just like a churro and an apple pie should be. And when combined together, it’s harmony!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 2 pkgs Pillsbury Pastry Pie Crust 2 crusts per pkg
- 1 cup apple pie filling chopped up
- 1 stick of butter melted
- 1 cup sugar
- 1 tbsp ground cinnamon
- Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper.
- Dust your working area with a bit of flour. Roll out each pie crust, one at a time, just enough to straighten it out since it comes in a roll. It should be about 14 inches in diameter once rolled out. Using a 2 inch cookie cutter, cut the pie crust. Each pie crust should yield about 12 rounds. Discard remaining or keep to re-roll and use. Repeat with all the remaining crusts. You should get about 48 rounds, without reusing the leftover dough.
- Place a tsp of the apple pie filling into 24 of the rounds. You don't want to use too much apple pie filling because it will overflow. Brush the edges of each of these rounds with a bit of water, then top with remaining rounds and press the edges with a fork to seal. The water will ensure that the dough sticks together. Cut a small slit with a sharp knife into the top of each cookie.
- Place the cookies on the prepared baking sheet and bake for 20 to 25 minutes or until golden brown.
- In a shallow plate mix together the sugar and cinnamon.
- Let the cookies cool slightly, about 2 minutes, then brush each cookie with the melted butter, then roll through the cinnamon sugar. Repeat with all cookies.
- Store in an air tight container in the fridge for up to 3 or 4 days.
I discarded the remaining dough after cutting the dough with the cookie cutter. If you reuse the remaining dough you will end up with a lot more cookies.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.