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Churro Pastry Tarts

Brown sugar? Cinnamon? Dulce de leche? These delicious pastry tarts use sweet cinnamon compound butter to add Churro flavor to every bite of pastry. The hardest part of this recipe is waiting for the tarts to cool before diving in.
2 hr 15 min Prep Time
24 min Cook Time
  • Prep Time: 2 hr 15 min
  • Cook Time: 24 min
  • Servings: 8

Servings: 8

Ingredients

  • Pastry Tarts

  • 12 tablespoons unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup sour cream, chilled
  • 2 large eggs, divided
  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup dulce de leche
  • Cinnamon sugar, for dusting

  • Glaze

  • 3/4 cup powdered sugar, sifted
  • 1 tablespoon milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

Instructions

Step 1

Mix butter, brown sugar and cinnamon in a small bowl. Transfer to parchment paper, shape into a log, wrap and seal tightly and freeze until solid.

Step 2

Whisk sour cream and 1 egg in a small bowl. Set aside.

Step 3

Combine flour, sugar and salt in the bowl of a food processor. Pulse to combine.

Step 4

Remove compound butter from freezer and cube into 1/2-inch pieces. Add cubed butter to food processor. Pulse until butter resembles the size of peas. Alternatively, you can cut butter into dry ingredients by pinching and rubbing it between your fingers.

Step 5

Add sour cream mixture and pulse until a dough ball forms.

Step 6

Transfer dough to lightly floured surface. Knead to form a ball. Divide dough in half, wrap with plastic wrap and chill for 1 hour.

Step 7

Heat oven to 350°F. Line a baking sheet with parchment paper.

Step 8

Remove dough from refrigerator. Working one rectangle at a time, roll into roughly 9 ½-inches wide x 12 ½-inches long. Trim edges to form a 9x12-inch rectangle. Trim dough into 8 even rectangles, 4 ½ x 3-inches. Move to parchment-lined baking sheet and chill while you repeat the process with remaining dough.

Step 9

Remove chilled baking sheet from refrigerator. Add 1 tablespoon of dulce de leche in the center of 8 rectangles. Run wet finger around the edge of each rectangle. Top with additional rectangle of dough and press edges to seal. Crimp edges with a fork. Return baking sheet to fridge to chill for 10 minutes.

Step 10

Mix remaining egg with 1 teaspoon of water in a small bowl. Brush over pastry tarts. Sprinkle with cinnamon sugar. Bake until edges begin to turn golden brown, about 20-24 minutes. Let cool 5 minutes and transfer to a wire rack to cool completely.

Step 11

While pastry tarts bake, make the glaze. Whisk ingredients in a medium bowl until spreading consistency. Glaze each pastry tart and let set.