Churro Apple Pie Cookies

Churro Apple Pie Cookies – Adorable little apple pies, churro style! They’re crispy, crunchy and a lot of sugary goodness, trust me, you wouldn’t want it any other way!

These just might be the best dang cookies I’ve ever had! Maybe I’m a little bit biased here because I absolutely adore apple pies and churros but nevertheless I’m going to declare these cookies the best  cookies ever whipped up in my kitchen. 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.

What Are Churros?

These tasty little treats are fried pastry dough that originated in the great country of Mexico – or Spain, the jury is still out! They’re lovingly dusted with sugar and cinnamon and best eaten piping hot straight from the fryer. I decided to use puff pastry sheets straight from the grocery store, to make this easy on ourselves.

Ingredients

• Pie crust – I just picked up Pillsbury pie crust to form these cookies, it’ll make it way easier to put them together.
• Filling – I used store bought apple pie filling – again these cookies are meant to be easy! Be sure to chop it up a bit so that it works well in our cookies.
• Butter – Unsalted or salted works in this recipe, to be brushed over top.
• Topping – Just mix together white granulated sugar and cinnamon, super simple.

How To Make Churro Apple Pie Cookies

Crust

1. Preheat your oven: To 350 F degrees. Line a baking sheet with parchment paper.
2. Assemble the crust: 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.

Filling

1. Assemble the cookies: 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.
2. Bake the cookies: Place the cookies on the prepared baking sheet and bake for 20 to 25 minutes or until golden brown.
3. Dust the cookies: 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.
4. Finish the dish: Store in an air tight container in the fridge for up to 3 or 4 days.

What Else Can I Use In My Filling?

You can use lots of different fillings in your churro cookies! The only limit is what you can think of.

• Pecan pie filling
• Pumpkin
• Chocolate
• Peach
• Strawberry rhubarb
• Cherries
• Blueberries

How Long To Bake

It might be a bit difficult to tell with cookies like these when they’re done baking so keep an eye on them while they’re in the oven. You’ll want to ensure that the outside of the cookies are perfectly golden brown and that the apples in the filling are tender to the tooth.

Storing Leftovers

You can store these for up to 3 days sealed in an airtight container. If you make these the day before, reheat them in the oven at 350F for 5 minutes, however these cookies can be enjoyed cold as well.

More Incredible Desserts To Try:

• Perfect Peach Pie
• Apple Pie Cake
• Classic Apple Pie
• Berry Summer Pie
• Scrumptious Caramel Pear Pie
• Mini Blueberry Galettes
• Easy Summer Fruit Salad
• Apple Hand Pies

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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4.74 from 19 votes

Churro Apple Pie Cookies

Prep 30 minutes minutes

Cook 25 minutes minutes

Total 55 minutes minutes

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Churro Apple Pie Cookies – Adorable little apple pies, churro style! They're crispy, crunchy and a lot of sugary goodness, trust me, you wouldn't want it any other way!

US CustomaryMetric

24

Ingredients

• ▢ 2 packages Pillsbury Pastry Pie Crust ((2 crusts per pkg))
• ▢ 1 cup apple pie filling (chopped up)
• ▢ ½ cup butter ((8 tbsp) melted)
• ▢ 1 cup sugar
• ▢ 1 tablespoon ground cinnamon

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat your oven to 350°F. 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.

Equipment

• 2-inch Cookie Cutter
• Aluminum Baking Sheet (2 pack)
• Basting and Pastry Brush

Notes

1. 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.
2. If you make these the day before, reheat them in the oven at 350F for 5 minutes.
3. These would be great with other pie fillings such as pumpkin, cherry, chocolate, etc.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1cookieCalories: 221kcal (11%)Carbohydrates: 29g (10%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 5g (31%)Cholesterol: 10mg (3%)Sodium: 128mg (6%)Potassium: 39mg (1%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 124IU (2%)Vitamin C: 1mg (1%)Calcium: 11mg (1%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.