PISTACHIO CHURROS

Churros is a type of fried dough from Spanish cuisine made with choux pastry dough and piped into hot oil. The process for making churros is fairly simple and it doesn’t require too many ingredients or equipment. What you will need though, is a lot of arm strength as you need to continuously mix the dough to avoid lumps and ensure that all the ingredients are well combined and there are no flour pockets in the dough.

Churros are piped in hot oil using a piping bag and star nozzle and they have a ridged exterior, which helps in better coating with cinnamon sugar. Their exterior is golden brown and crispy while the inside is soft and pillowy lending a beautiful contrast. In Spain, churros are eaten as a breakfast item served with coffee or even as a snack throughout the day. It is a popular snack served at fairs and theme parks as well as cafes and restaurants.

Now. whether you want to have these pistachio churros for breakfast, as a snack, dessert or a well-deserved treat, is up to you, but you have got to give this recipe a try because I know you will fall in love with it. The pistachios lend a beautiful nutty flavour to the churros while enhancing the look and add a creamy texture to the churros as well.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• No oven
• Easy to make
• Simple pantry ingredients
• No fancy tools required
• Perfect pistachio flavour

INGREDIENTS USED IN PISTACHIO CHURROS

• SUGAR

Sugar plays multiple roles in the preparation of pistachio churros. It adds sweetness to the dough enhancing the overall flavor of the pastry. The sugar contributes to the golden-brown color of the churros when fried as it caramelizes on the surface. It is also used to coat the deep-fried churros as it gives it a different flavor and texture.

• OIL

Oil helps emulsify the pistachios, turning them from a coarse meal into a creamy, spreadable paste. A neutral oil like vegetable or sunflower oil works best as it doesn’t interfere with the nutty flavor. Oil is also used to deep fry the churros and make them golden brown and crispy.

• PISTACHIOS

The star ingredient, pistachios have a naturally rich buttery taste with a hint of sweetness. Using raw or lightly roasted unsalted pistachios ensures the paste retains its vibrant green color and delicate flavor. Its creamy consistency makes it the perfect filling, melting slightly while still holding its shape. The slight earthiness of the pistachio paste with the crunch of the churros creates a beautiful texture.

• FLOUR

Flour plays a crucial role in the preparation of pistachio churros, as it serves as the primary ingredient for the dough. The flour provides structure and elasticity, allowing the dough to rise and achieve its soft, airy texture. Once cooked, these fluffy pastries are filled with a creamy pistachio filling, making them a delightful treat.

• EGGS

Eggs are an essential ingredient in pistachio churros, contributing to the dough’s richness, structure and flavor. The eggs help bind the ingredients together ensuring a smooth and cohesive dough. They also add moisture and a tender crumb to the final product enhancing its soft and fluffy texture. Additionally, eggs contribute to the dough’s golden color when fried making the churros visually appealing. 

• BUTTER

Butter is a vital ingredient in pistachio churros, contributing to their rich flavor and tender texture. Incorporated into the dough, butter adds moisture and fat which helps create a soft and flaky crumb. It also enhances the elasticity of the dough making it easier to work with during shaping.

• WATER

Water is an essential ingredient in pistachio churros as it helps hydrate the flour. When combined with the dry ingredients, water forms the base of the dough allowing it to develop the proper consistency. It also aids in creating the elasticity needed for the dough to rise and expand.

EQUIPMENTS USED FOR MAKING PISTACHIO CHURROS

A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of all the ingredients.

A saucepan to mix all the ingredients in and a kadhai/wok to fry the dough

A piping bag with a star shaped nozzle to pipe and shape the dough

A sturdy blender to grind the pistachio and make a smooth pistachio paste

TIPS FOR MAKING PISTACHIO CHURROS

1. Use the best quality of pistachios for the best taste and colour of the pistachio paste.
2. Ensure that the flour is well incorporated in the dough and there are no large flour pockets.
3. The dough should be cool when you add in the eggs otherwise there is a risk of the eggs getting scrambled.
4. Make sure to blend the pistachios well for a smooth, rich and creamy pistachio paste in small intervals to avoid your blender from overheating.
5. Coat the churros in the cinnamon sugar when they are hot to ensure even coating.

OTHER RELATED RECIPES FROM THE BLOG

• PISTACHIO BOMBOLONIS
• EGGLESS GULAB JAMUN CHURROS
• EGGLESS CHURROS

PISTACHIO CHURROS

 

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Ingredients

• 1 cup water
• 3 tbsp sugar
• ¼ cup butter
• ¾ cup flour
• 1 egg
• 1 tsp vanilla extract
• Sunflower oil, for frying
• FOR COATING
• 3 tbsp castor sugar
• 1 tbsp cinnamon powder
• FOR THE PISTACHIO PASTE
• 1 cup pistachio, shelled
• 1 + ½ tbsp icing sugar
• 1 tbsp sunflower oil

Instructions

1. Add the water, sugar and butter to a saucepan and bring to a boil.
2. Once the water boils, switch off the flame and add in the flour. Mix well to remove any air pockets.
3. Once the flour is incorporated, switch on the flame and cook the dough until it becomes glossy and starts sticking to the base of the saucepan, while mixing continuously.
4. Let the mixture cool before adding in an egg and vanilla extract. Mix well.
5. Prepare a piping bag by adding a star nozzle to the base and fill the cooled dough in the piping bag.
6. Pipe out churros directly in the hot oil and fry until golden brown and cooked through.
7. Drain the excess oil from the churros and transfer to a plate.
8. Mix the sugar and cinnamon powder thoroughly and roll the fried churros in it so that they are well coated.
9. For the pistachio paste, add the pistachios, icing sugar and sunflower oil to a blender and blend until the paste is smooth and creamy. This will take 10-15 minutes depending on the speed and sharpness of your blender.
10. Using a metal straw, hollow out the middle of the churros and fill it with the pistachio paste using a piping bag. Pipe in the paste from both ends of the churros.
11. Serve hot with some extra pistachio paste as a dip and enjoy.

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If you like my easy Pistachio Churros recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!