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Churro Quesadillas by Kristi Murphy
For the churro dough
1/2 cup unsalted butter
1/2 tsp salt
2 tablespoons sugar
1 cup water
1 cup flour
3 large eggs
1 teaspoon vanilla extract
For the churro topping
1/4 cup unsalted butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon
For the filling
12 ounces cream cheese, softened
12 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
4 1/2 cups powdered sugar
For the garnish
Sliced fruit of choice
Squeeze of lemon juice
Sprinkling of sugar
Preheat your KitchenAid® Combination Wall Oven to 350°F. Then, line the Half Sheet Pan from your KitchenAid® Nonstick Sheet Pans Set with parchment paper.
Place your KitchenAid® 3.5-Quart Sauté on your Gas Cooktop over medium-high heat. Add the butter, salt, sugar, and water to the Sauté Pan after it has heated up. After the butter has melted, stir in the flour while the Sauté Pan is still over heat. When the flour is just incorporated, remove the Sauté Pan from the heat. Add in the eggs one at a time and stir very quickly, as you don’t want the eggs to cook before they are incorporated. Make sure the eggs are well incorporated into the batter. Finally, stir in the vanilla extract.
Spoon the dough into a pastry bag fitted with a small to medium star tip. Make sure the dough is pasty and not too “eggy.” The dough should stick to the sides of the pastry bag. If it does not, you may need to add some water and flour to get the right consistency.
Starting in the center and working your way around, pipe circular “tortilla” shapes onto the Half Sheet Pan. You should have enough batter to make approximately 4-6 “tortillas,” depending on the size of each round. Bake in the oven for about 25 minutes or until the outsides of the “tortillas” are golden brown.
While the “tortillas” are baking, make the cream cheese filling. In the bowl of your KitchenAid® Stand Mixer fitted with the flat beater, whip together the cream cheese, butter, and salt. Then add the vanilla and powdered sugar and whip until the filling is creamy. Spoon the filling into a pastry bag fitted with a large star tip.
In a separate bowl, mix the cinnamon and sugar together and set aside.
When the “tortillas” are done baking but still warm, brush them with the melted butter and sprinkle the cinnamon sugar mixture. Pipe the filling onto one “tortilla,” and place another “tortilla” on top. Repeat this step with the remaining tortillas. Slice the “quesadillas” into four triangles.
Mix together the sliced fruit, lemon juice, and sugar for the garnish. Let the fruit mixture sit for a few minutes to macerate. To serve, stack the “quesadilla” triangles and top with the fruit garnish.
View the original video here: Kristi Murphy – Churro Quesadillas by Kristi Murphy.