Sweet and Salty Churro Bites
Sweet & Salty Churro Bites
These irresistible churro bites deliver all the warm, sugary joy of classic churros with a playful salty finish. Made effortlessly with refrigerated crescent dough, they bake up golden and crisp, then get tossed in a cinnamon-sugar mix and topped with flaky sea salt. Quick, easy, and seriously addictive!
Ingredients
| Ingredient | Amount |
|---|---|
| Crescent roll dough (refrigerated) | 1 can (8 oz) |
| Granulated sugar | ½ cup |
| Ground cinnamon | 2 teaspoons |
| Fine salt | ¼ teaspoon |
| Unsalted butter (melted) | ¼ cup |
| Flaky sea salt (for topping) | ½ teaspoon |
Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it to avoid sticking. - Prepare the Dough
Roll out the crescent dough on a lightly floured surface. Press the perforations together to form a seamless sheet, then cut into small squares, roughly 1×1 inch. - Bake the Bites
Arrange the dough squares on your baking sheet, spacing them slightly. Bake for 10–12 minutes, or until puffed and golden brown. - Coat in Cinnamon Sugar
While the bites bake, stir together the sugar, cinnamon, and salt in a bowl. Once out of the oven, let the bites cool for 2–3 minutes. Brush each with melted butter, then toss gently in the cinnamon-sugar mixture. Place them on a wire rack to cool completely. - Finish with Salt & Serve
Sprinkle with flaky sea salt just before serving for that perfect sweet-and-salty contrast. Serve fresh or store in an airtight container for up to 48 hours.
Tips for Best Results
- Seal the seams: Make sure to press the dough seams firmly so they don’t separate during baking.
- Butter matters: The melted butter not only adds richness but also helps the coating stick, so coat generously.
- Stay crisp: Letting the bites cool on a rack keeps them crisp rather than soggy.
