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
- Preheat your oven: To 350 F degrees. Line a baking sheet with parchment paper.
- 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
- 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.
- Bake the cookies: Place the cookies on the prepared baking sheet and bake for 20 to 25 minutes or until golden brown.
- 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.
- 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
- Berry Summer Pie
- Scrumptious Caramel Pear Pie
- Mini Blueberry Galettes
- Peach Upside Down Cake
- Easy Summer Fruit Salad
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Churro Apple Pie Cookies
Ingredients
- 2 packages Pillsbury Pastry Pie Crust (2 crusts per pkg)
- 1 cup apple pie filling chopped up
- 1/2 cup butter (8 tbsp) melted
- 1 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- 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.
Recipe Notes
- 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.
- If you make these the day before, reheat them in the oven at 350F for 5 minutes.
- These would be great with other pie fillings such as pumpkin, cherry, chocolate, etc.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Made these quickly on a Sunday afternoon. Easy recipe, opted to make my own filling since I had some apples. Once cooled, I popped them open and put a spoon of vanilla ice cream inside, closed them back up and put a little squirt of whip cream on top. Huge hit with the family!
So glad you liked them!
Ok. One question….in one place u said u used puff pastry…in the section when talking about what a churro is … but then it says pie crust. Two different things…I’m assuming it’s pie crust used for this right? I’m making them tonight for dessert and want to make them right. ☺️
Yes for these cookies you use pie crust.
Has anyone tried it using pumpkin pie filling?
I made this for a church meeting. It was so good and very easy to make! I used all of the excess dough and got 27 cookies from it. I will definitely make them again.
Happy to hear you tried the recipe and enjoyed the cookies. Thanks for sharing and posting your comment.
Do these reheat nicely? If so, what temperature would you recommend for reheating? I plan to prepare them on Saturday for my Thanksgiving celebrations on Sunday.
Thank you in advance!
What you can do is reheat them at 350 the next day for about five minutes or so. You can also make them the night before and put in fridge and pop them in the next day too but I am sure you will have lots to do on sunday. Have a Happy Thanksgiving!
Thank you so much! All the best to you and yours!
Try these at a barbecue and they were a big hit. Love them.
Great, so glad you guys enjoyed them!
I might just make these today since I have what I need (unless the pie crusts are too old). I have apple pie filling for my husband but the next time I make them I’ll have a can of cherry for myself. Any pie filling would be great but those are the only ones available with No Sugar Added. I’ll substitute Splenda-clone for sprinkling as well. Hubby will be blown away!
This recipe sounds amazing, I definitely have to make these.
You’ll love these, my mouth still waters just thinking about them again. 🙂
Wow, apple pie+cookie and cinnamon! My kids will LOVE this!
Thanks so much for sharing, this will be great for tea on lazy weekdays 😉
Exactly! I hope you enjoy them!
These little delights were amazing! So yummy and so simple, thanks for the great idea Jo.
Glad you liked them!
They look so yummy and delicious. Thanks for sharing.
Maria
http://skincareof.com/
I think you are right…best cookies ever