MACHURROS!
May 13, 2015
Churros are completely fabulous and that is why so many of them are mowed down in their youth, eaten by ravenous predators at taquerias and churro stands worldwide. But a few churros do make it to adulthood, thank goodness, and mature churros—MACHURROS—are every bit as delicious. Maybe even more so. You be the judge.
I first encountered machurros at a party. People took a bite and their eyes rolled up in their heads and their toes curled. There may have been some bucking hips but I won’t confirm or deny that was me. They were brought by Keelie, and she says she got the recipe from Amy Pinson, and where Amy got it is A Mystery. But there: I have given credit where it is due, and now I’m gonna break this down for you because I love you and want you to be happy.
Stuff you need:
2 cans Pillsbury Crescent Rolls
2 8-oz packages of cream cheese
1 cup sugar
1/2 cup butter (I used unsalted)
1/4 cup sugar combined with 1 tbsp cinnamon
Obviously, looking at the ingredients, there is a small chance that eating a machurro will detonate your pancreas. But it will be such a delicious explosion.
Preheat thy oven to 350 degrees. Grab a 9×13 pan and grease that sucker with your cooking spray. Coconut oil spray worked great for me. Roll out 1 can of Crescent Rolls in the bottom of a greased 9×13 pan. (They unroll like a poster of dough but with some stitched perforations in there like Frankenstein’s monster. Pinch those wee seams together.) Should look a bit like this:
GROOVY. Now, in a mixer or with your own caffeine-fueled, tool-bearing hand, beat together the cream cheese and 1 cup of sugar until smooth. Spread this mixture over the doughy crescent rolls in pan. You can aspire to making it all even but let’s face it there will be some uneven bits. That’s okay. On top of that, roll out the other can of crescent rolls, pinching the seams together once more. Make sure it is stretched as close to the edges as possible, so no cream cheese is showing. A progress photo:
All right, now you melt that 1/2 cup (one stick) of butter and pour it over the crescent rolls. If you did it right nothing leaks into the cream cheese below.
You now have a pond of melted butter. Sprinkle your cinnamon sugar mixture evenly over the butter and crescent rolls. It’s gonna start looking really good.
Bake thou thy machurros at 350 degrees for 30 minutes. Let cool for 20 minutes. You can cut ’em up and serve while they’re still hot, OR you can refrigerate and take to your next party, where you will be immensely popular. Because they’re every bit as nom when they’re cold. They look like this coming out of the oven:
And once you cut ’em into squares and make a machurro ziggurat, they become irresistible:
Enjoy, my spiffy peeps!
