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Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

Servings 12 curls


For the puff pastry:

  • 2 cups 240g flour
  • 1 ¼ cup 285g very cold butter cut into cubes
  • ½ teaspoon 3g salt
  • ½ cup 4oz very cold beer (pale ale, pilsner, pale lager)

For the pinwheels:

  • 1 tablespoon cinnamon
  • 1 tablespoon brown sugar
  • ¼ cup white sugar
  • ¼ teaspoon salt
  • 1 tablespoons butter melted
  • 1 tablespoons beer

For the chocolate sauce:

  • 1/3 cup 2oz chocolate chips
  • 2 tablespoons stout beer
  • 2 tablespoons heavy cream


  • Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined.
  • Add the remaining butter, pulse to combine (don’t over-process).
  • Add the flour mixture to a flat surface, make a well in the center, add the beer.
  • Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough).
  • Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope.
  • Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers).
  • Wrap in plastic wrap and chill for at least 2 hours (can be made several days in advance).
  • Preheat the oven to 425°F.
  • In a small bowl stir together the brown sugar, white sugar, cinnamon, and salt, set aside.
  • Roll the puff pastry into a rectangle on a lightly floured surface.
  • Add the melted butter and beer together (warm again if the beer makes the butter seize a bit) then brush the rectangle with the mixture.
  • Sprinkle liberally with a little less than half of the cinnamon-sugar mixture, reserve the remaining mixture.
  • Starting on the long end, roll the puff pastry into a tight log. Slice into 1-inch slices.
  • Add the slices, cut side up, to a baking sheet covered with a sheet of parchment, press down to flatten the slices.
  • Brush slices with the beer mixture.
  • and then sprinkle with a little of the sugar mixture (reserve the remaining cinnamon-sugar mixture).
  • Bake for 18-20 minutes. Remove from oven and allow to cool enough to handle.
  • One at a time press curl into the remaining cinnamon-sugar mixture to coat.
  • Add the ingredients for the chocolate sauce to a microwave-safe bowl. Heat for 30 seconds, stir and repeat until well combined.
  • Serve the churro curls alongside the chocolate mixture.