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Have you discovered the Oreo Churro yet?
Spanish doughnut, meet classic cookie. Two of America’s most beloved snack treats: Oreo cookies and Churros have now come together to become the Oreo Churro.
This combination of the beloved cookie will be available as traditional churro sticks, double-twisted churros and bite-size churros; this according to manufacturer J&J Snack Foods. The churros will be available at fast food restaurants, convenience stores and venues across the United States. The Oreo Churro will be served with an Oreo cookie creme dip, rolled in sugar or topped with ice cream.
“As the leading churro manufacturer, we are excited about our new relationship with the world-famous Oreo cookie brand,” said Jerry Law, senior vice president at J&J Snack Foods. “Oreo cookie and churro fans alike will not be disappointed in the latest snacking mash up.”
Make your own Oreo Churro
They may not be exactly the same, but this recipe can be used to make your own Oreo Churro sandwiches at home. It’ll take approximately 40 minutes, but will yield 6 sandwiches.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup (minus 2 tablespoons) all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 5 Oreo cookies crushed into crumbs
- 1/2 cup white sugar
- 1 pastry bag
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 3 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Sift the flour, cocoa powder, and pulverized Oreos together in a small bowl and set them aside
- Put the water and ½ cup of butter in a saucepan, then simmer until the butter’s melted. Turn off the heat but leave it on the burner. Add the flour mixture and stir until you get a smooth ball of dough full of melted cookie crumbs.
- Add the eggs and stir until the dough’s completely mixed and a little sticky.
- Preheat the oven to 425˚F. While it’s warming up, line a baking sheet with parchment. Put the dough in a pastry bag with a round tip. Squirt the dough into spiral rounds starting in the middle and sprawling out to about 2 ¼ inches, and push the back tip into the spiral to complete the circle.
- Bake for about 22 minutes, or until they’re crispy.
- For the filling, mix the butter, vanilla, and shortening together with the paddle attachment. Then slowly add the powdered sugar on low.
- Dump 1/2 cup of sugar into Ziploc. When the churros are cooled, add them one at a time to the bag and shake those suckers up to coat them completely.
- Flip half the churros so the flat side’s up. Cover them with the filling, then top them with the remaining cookies.
You can also learn how to make your own alcohol-infused Oreo cookies.
Source: http://www.refinery29.com/2014/11/77564/oreo-churros