Churros with Salted Caramel-Cream Cheese Dipping Sauce

Churros with Salted Caramel-Cream Cheese Dipping Sauce
30 servings, 1 Churro each


Ingredients Weights Measures
Dipping Sauce
PHILADELPHIA Original Cream Cheese, cubed 1 lb. -
heavy cream 12 fl oz 1-1/2 cups
water 5.2 fl oz 2/3 cup
sugar 21 oz. 3 cups
vanilla - 2 tsp.
salt - 1 tsp.
water 16 fl oz 2 cups
sugar 1.75 oz. 1/4 cup
salt - 1 tsp.
unsalted butter 5.2 oz. 2/3 cup
flour 9 oz. 2 cups
eggs 10.2 fl oz 6 each
vanilla - 1 tsp.
sugar 14 oz. 2 cups
ground cinnamon - 2 tsp.


DIPPING Sauce: Bring cream cheese and cream to simmer in saucepot. Remove from heat; set aside.

COMBINE water and sugar in separate saucepot; bring to boil on medium heat, stirring frequently and scraping down sides of the pot. Cook until mixture is a golden-caramel color. Remove from heat. Gradually stir in cream cheese mixture until well blended. Stir in vanilla and salt; cool.

BRING water, 1/4 cup sugar (or 2 Tbsp. sugar for trial recipe), salt and butter to boil in separate saucepot on medium-high heat. Add flour; cook and stir until mixture pulls away from side of pot. Transfer to a bowl. Add eggs, 1 at time, beating after each until well blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip. (Or spoon into churros maker.)

PIPE 5-inch lengths of dough, in batches, into oil in deep fryer heated to 350ºF. Fry until golden brown; drain on paper towels. Combine 2 cups sugar (or 1 cup sugar for trial recipe) and cinnamon. Add warm churros, 1 at a time; toss to coat.

FOR each serving: Serve 1 Churros with 1 oz. Dipping Sauce.

Kraft Kitchens Tips

Prepare cinnamon-sugar with Mexican cinnamon (canela).
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Nutritional Information

Nutrition Information

Total fat
 17 g
Saturated fat
 9 g
 85 mg
 230 mg
 42 g
Dietary fiber
 0 g
 35 g
 3 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
 4 %DV
 4 %DV