Try a peppy new spin on sweet Mexican churros with a creamy chocolate dip.
Bake-Off® Contest 46, 2013
Deborah Biggs
Omaha, Nebraska
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1
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can Pillsbury™ refrigerated Crescent Dough Sheet
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1/4
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cup orange marmalade
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1/4
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teaspoon ground red pepper (cayenne)
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1
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tablespoon honey butter spread, softened (from 6.5 ounce container)
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1 1/2
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teaspoons cinnamon sugar
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2/3
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cup Jif® Chocolate Flavored Hazelnut Spread
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1/2
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cup heavy whipping cream
Steps
-
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough sheet on cookie sheet; press into 14x8-inch rectangle.
-
2
In small bowl, stir marmalade and 1/8 teaspoon of the red pepper until well blended. Spoon marmalade mixture lengthwise over half of dough to within 3/4 inch of edges. Carefully lift and fold plain half of dough rectangle over marmalade; pinch edges to seal. Brush top of dough with honey butter spread.
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3
Bake 10 to 14 minutes or until puffed and golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. In small bowl, mix the remaining 1/8 teaspoon of the red pepper and the cinnamon sugar; sprinkle evenly over top.
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4
Meanwhile, in 1-quart saucepan, mix chocolate hazelnut spread and cream. Cook over medium heat 4 to 5 minutes or until mixture is warm, stirring frequently. DO NOT BOIL.
-
5
Carefully transfer baked dough to cutting board. With serrated knife cut in half lengthwise. Make 12 crosswise cuts to make 24 strips. Serve warm with chocolate mixture for dipping.
-
1
Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough sheet on cookie sheet; press into 14x8-inch rectangle.
-
2
In small bowl, stir marmalade and 1/8 teaspoon of the red pepper until well blended. Spoon marmalade mixture lengthwise over half of dough to within 3/4 inch of edges. Carefully lift and fold plain half of dough rectangle over marmalade; pinch edges to seal. Brush top of dough with honey butter spread.
-
3
Bake 10 to 14 minutes or until puffed and golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. In small bowl, mix the remaining 1/8 teaspoon of the red pepper and the cinnamon sugar; sprinkle evenly over top.
-
4
Meanwhile, in 1-quart saucepan, mix chocolate hazelnut spread and cream. Cook over medium heat 4 to 5 minutes or until mixture is warm, stirring frequently. DO NOT BOIL.
-
5
Carefully transfer baked dough to cutting board. With serrated knife cut in half lengthwise. Make 12 crosswise cuts to make 24 strips. Serve warm with chocolate mixture for dipping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
-
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 260mg
- 11%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 3g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Jif and Simply Jif are trademarks of The J.M. Smucker Company
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