Churro Apple Pie Cookie Recipe Learn like a Pro 

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



Set oven temperature to 350°F. Use parchment paper to line a baking sheet. Lightly dust your workspace with flour.  


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.  


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.  


Repeat with remaining crusts. Without utilizing extra dough, you should obtain 48 rounds. Put a tsp of apple pie filling in 24 rounds.  


Apple pie filling overflows if used too much. Brush the edges of each round with water, then top with remaining rounds and fork-seal.  


The dough will stay together thanks to the water. Using a sharp knife, make a small incision in the top of each cookie.  


Bake the cookies for 20–25 minutes on the preheated baking sheet till golden brown. Mix sugar and cinnamon in a small plate.  


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.  

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