Churro Apple Pie

I thought looked easy to make. However, it required a lot of adjustments, especially when making the “churro bowls”. I will explain below. One thing is sure though: I do not enjoy peeling apples. This recipe makes 8 churro apple pies.

Needed for churro bowls:

  • oil spray
  • 1 roll ready made puff pastry (320-350g), thawed
  • muffin cases

Ingredients for apple filling:

  • 25g butter
  • 6 peeled, cored and chopped apples, I used gala apples for this one.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp sweet cinnamon
  • 1 tsp ground nutmeg


  • Preheat oven to 200˚C/400˚F and spray the muffin tin with oil. Roll out the puff pastry and cut out 3.5″ to 4″ circles. I used a 3.5″ egg ring for my circles.
  • Place the pastry in the muffin tin, making bowl shapes. Place a muffin case on top of the pastry followed by ceramic beans.
  • Bake until golden, 10 to 15 minutes.
  • Let cool and set aside.
  • Make apple filling: In a saucepan over medium heat, melt the butter. Add apples, sugar, lemon juice, nutmeg and cinnamon.
  • Simmer and stir constantly until the apples are soft and caramelised, about 20 to 30 minutes. Let cool.
  • Fill churro bowls with apple filling and serve.