Churro Apple Pie Cookies: Cute tiny pies in the shape of churros! You wouldn't want them any other way—they're crunchy, crispy, and loaded with sugary delight!
– 2 packages Pillsbury Pastry Pie Crust– 1 cup apple pie filling– ½ cup butter – 1 cup sugar– 1 tablespoon ground cinnamon
Ingredient
1
Set oven temperature to 350°F. Use parchment paper to line a baking sheet. Lightly dust your workspace with flour.
2
Since pie crusts come in rolls, roll out each one individually just enough to straighten it out. When rolled out, it should have a diameter of roughly 14 inches.
3
Cut the pie crust into pieces with a 2-inch cookie cutter. About 12 rounds should come out of each pie crust. Throw away any leftovers or save to reroll and utilize.
4
Repeat with remaining crusts. Without utilizing extra dough, you should obtain 48 rounds. Put a tsp of apple pie filling in 24 rounds.
5
Apple pie filling overflows if used too much. Brush the edges of each round with water, then top with remaining rounds and fork-seal.
6
The dough will stay together thanks to the water. Using a sharp knife, make a small incision in the top of each cookie.
7
Bake the cookies for 20–25 minutes on the preheated baking sheet till golden brown. Mix sugar and cinnamon in a small plate.
8
After 2 minutes of cooling, brush each cookie with melted butter and roll in cinnamon sugar. Repeat for all cookies. Refrigerate in an airtight jar for 3–4 days.