Cinnamon Sugar Churros

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Servings: 10 or more


  • 4 1/4 cups Filippo Berio Extra Light Olive Oil, divided
  • 1/3 cup granulated sugar, divided
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 3 eggs
  • 1/2 tsp ground cinnamon
  • 1/4 cup Filippo Berio Raspberry Balsamic Glaze


    • In saucepan, bring 1 cup water, 1/4 cup olive oil, 1 tbsp sugar and salt to boil over medium-high heat; stir in flour and cook for 3 to 5 minutes, stirring, or until mixture forms a ball and thin film forms on bottom of the pan.
    • Transfer mixture to stand mixer; beat for 1 minute to cool. Beat in eggs, one at a time, to make stiff dough. Transfer to large piping bag fitted with large star tip.
    • In high-sided skillet or saucepan, heat remaining olive oil over medium heat to 375°F. In batches, squeeze choux pastry through pastry tube, in 4-inch lengths, into hot oil; cook, turning to brown on all sides, for 3 to 5 minutes or until puffed, golden and cooked through.
    • Toss cinnamon with remaining sugar; roll hot churros in mixture and drizzle with raspberry balsamic glaze.


    • Tips:
      Serve churros with hot chocolate.
    • Serve with vanilla ice cream and extra balsamic glaze for drizzling if desired.