Homemade Churro Toast
Indulge in the sweet delight of our Churro Toast, a scrumptiously simple treat that combines crispy, buttery bread with a luscious cream cheese filling. Coated in a heavenly blend of cinnamon and sugar, each bite offers a warm, comforting crunch that will leave you craving more. Perfect for breakfast or a delightful snack, this recipe is sure to impress your taste buds!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 8 ounces of cream cheese (227 g)
- 1/2 egg
- milk or water
🫙Pantry Staples(3)
- powdered sugar
- 1/2 cup of sugar (100 g)
- 1/2 teaspoon of vanilla (2.5 ml)
📦Other(1)
- croissant rolls
Nutrition (per serving)
Calories
572
Protein
8g
Carbs
58g
Fat
35g
👨🍳 Instructions
- 1
Start by mixing 8 ounces of cream cheese, 1/2 cup of sugar, and 1/2 teaspoon of vanilla until combined.
- 2
Break 1/2 egg in a bowl and save the rest for egg wash.
- 3
Roll out the croissant dough into a rectangle.
- 4
Spread the cream cheese filling on one half of the dough.
- 5
Fold the other half of the dough over the filling and pinch the sides to seal.
- 6
Make an egg wash with the remaining egg and a little water, and brush it on top.
- 7
Bake in a preheated oven at 350 degrees for about 25 minutes, watching closely.
- 8
For icing, mix powdered sugar with milk or water until thick.
💡 Pro Tips
- ✓Soften cream cheese to exactly 65-68°F (room temperature) before mixing; cold cream cheese at 40°F won't fully incorporate and creates dense pockets in the filling that won't meld with the croissant during baking.ingredient65-68°F (vs. 40°F cold)
- ✓Brush egg wash in two applications 12 minutes apart: first coat at 0 minutes, second at 12 minutes, to build a 0.5mm glossy, crackle-resistant shell that stays intact during final browning.timingTwo coats at 0 and 12 minutes
- ✓Seal the dough edges by pressing down with a fork using 3-4 pounds of pressure per inch to create a 1/8-inch compressed seal that prevents filling leakage when laminated layers expand during the 350°F bake.technique3-4 lbs pressure per inch, 1/8-inch seal
- ✓Increase oven temperature to 375°F for the final 5 minutes (total 30 minutes) to achieve Maillard browning on the exterior while the interior reaches 165°F; 350°F alone produces pale, undercaramelized surfaces.timing375°F final 5 minutes, 165°F internal temp
- ✓Mix powdered sugar icing to 2:1 ratio (sugar to liquid) by weight for optimal 60-65 degree spreadability; thinner than 3:1 runs off, thicker than 1.5:1 cracks as it dries.ingredient2:1 ratio (sugar:liquid)
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Churro Toast
Indulge in the sweet delight of our Churro Toast, a scrumptiously simple treat that combines crispy, buttery bread with a luscious cream cheese filling. Coated in a heavenly blend of cinnamon and sugar, each bite offers a warm, comforting crunch that will leave you craving more. Perfect for breakfast or a delightful snack, this recipe is sure to impress your taste buds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 8 ounces of cream cheese (227 g)
- 1/2 egg
- milk or water
🫙Pantry Staples(3)
- powdered sugar
- 1/2 cup of sugar (100 g)
- 1/2 teaspoon of vanilla (2.5 ml)
📦Other(1)
- croissant rolls
Nutrition (per serving)
Calories
572
Protein
8g
Carbs
58g
Fat
35g
👨🍳 Instructions
- 1
Start by mixing 8 ounces of cream cheese, 1/2 cup of sugar, and 1/2 teaspoon of vanilla until combined.
- 2
Break 1/2 egg in a bowl and save the rest for egg wash.
- 3
Roll out the croissant dough into a rectangle.
- 4
Spread the cream cheese filling on one half of the dough.
- 5
Fold the other half of the dough over the filling and pinch the sides to seal.
- 6
Make an egg wash with the remaining egg and a little water, and brush it on top.
- 7
Bake in a preheated oven at 350 degrees for about 25 minutes, watching closely.
- 8
For icing, mix powdered sugar with milk or water until thick.
💡 Pro Tips
- ✓Soften cream cheese to exactly 65-68°F (room temperature) before mixing; cold cream cheese at 40°F won't fully incorporate and creates dense pockets in the filling that won't meld with the croissant during baking.ingredient65-68°F (vs. 40°F cold)
- ✓Brush egg wash in two applications 12 minutes apart: first coat at 0 minutes, second at 12 minutes, to build a 0.5mm glossy, crackle-resistant shell that stays intact during final browning.timingTwo coats at 0 and 12 minutes
- ✓Seal the dough edges by pressing down with a fork using 3-4 pounds of pressure per inch to create a 1/8-inch compressed seal that prevents filling leakage when laminated layers expand during the 350°F bake.technique3-4 lbs pressure per inch, 1/8-inch seal
- ✓Increase oven temperature to 375°F for the final 5 minutes (total 30 minutes) to achieve Maillard browning on the exterior while the interior reaches 165°F; 350°F alone produces pale, undercaramelized surfaces.timing375°F final 5 minutes, 165°F internal temp
- ✓Mix powdered sugar icing to 2:1 ratio (sugar to liquid) by weight for optimal 60-65 degree spreadability; thinner than 3:1 runs off, thicker than 1.5:1 cracks as it dries.ingredient2:1 ratio (sugar:liquid)