Pumpkin Churros & Caramelized Apples
After the long and heat filled summer months, feels nice welcoming Autumn and all the things that come along with it. The seasonal fruits, the leaves changing colours and those first days of cold that are so inviting to a morning stroll.
This is also the time when the days start to grow smaller, and after a busy morning picking fruits and vegetables there is nothing better than snugging with each other on the couch watching a nice movie.
Lacking popcorn we decided to make ourselves a sweet treat that brings us warmth and comfort on days like these: churros. The thing is, we gave it a little twist, we decided to use one of the juicy pumpkins we picked that same day.
This recipe is quite simple, but requires some elbow grease to open and prepare the pumpkin. If you only need the pumpkin for this recipe we suggest you try to find pre-packaged pumpkin at your local store, you can usually find them by the salads.
The pumpkin is quite a versatile fruit, it can be used to cook a great array of sweet and savory recipes. With that in mind we chopped it up in small chunks, putting aside the amount needed for the churros and we stored and froze the rest and it can be used later.
To give this treat an even more seasonal feel, we decided to pair the churros with caramelized apples and oranges with spices, over the traditional hot chocolate sauce. It’s incredible how a simple dish can make the whole house smell like Autumn.
a sweet treat that brings us warmth and comfort on days like these
- 250gr self-raising floura
- 250ml water
- 75gr pumpkina
- ½ tea spoon salt
- 1 tea spoon baking powder
- Olive or vegetable oil
- 2 Medium sized apples
- 1 Large orange
- 1 Tbl spoon of Cinnamom
- 1 or 2 Cinnamon sticks
- 1 Tbl spoon of Butter
- 3 Tbl spoons of Mapple syrup
Place the pumpkin in a medium sized pot and fill it with enough water to cover the pumpkin and bring it to a boil. Once the pumpkin is cooked tranfer it to a bowl and squash it with a fork until creamy.
We suggest you keep the water used to boil the pumpkin and use it for the 250ml needed for the churros dough, that way you get an extra kick of pumpkin flavour.
In a pot bring to a boil the 250ml of water. Add the salt and the baking powder and stir with a wooden spoon.
Once the mixture is boiling add the squashed pumpkin and stir again.
Add the 250gr of flour all at once and use a wooden spoon to blend the ingredients together. The dough will get quite thick, that is normal, you don’t need to add any more water. After a couple minutes you should have a malleable golden mass of dough.
Remove the pot from the stove. In another pot pour some olive or vegetable oil.
While the oil heats up place the dough in a piping bag with a large star shaped tip. Since the dough is quite thick we recommend a sturdy piping bag to avoid any ruptures. Squeeze the dough to the bottom of the bag and twist the top to prevent air bubbles.
To check is the oil is hot enough place a tiny bit of dough in the pot. If it fries quickly start squeezing small strips of dough in to the pot and cut them using your finger or some scissors. Once golden transfer the churros to a plate lined with paper towel to absorb the excess oil.
Afterwards cover the churros in a mix of sugar and cinnamon.
Peel the apples and chop in small cubes. Afterwards do the same with the orange.
Place the butter in a frying pan. Once it’s warm add the apples, the orange and the cinnamon sticks. Sautée until the apples become softer.
Add the powdered cinnamon and the mapple syrup. Let it simmer and gradually add some water until the mix gets an amber shade.
Place some churros on a plate a serve along with some caramelized apples.