Christmas Tree Churros are a festive twist on a classic treat, shaped like little trees and fried until golden and crisp. Coated in cinnamon sugar and perfect for dipping, they’re a fun, crowd-pleasing dessert that adds a touch of holiday magic to any celebration.

Prep Time: 30 mins
Yields: 8 servings

Ingredients

• 6 Tbsp. unsalted butter
• 1 cup water
• 2 Tbsp. (25 g.) plus 1/2 cup (100 g.) granulated sugar, divided
• 1 tsp. pure vanilla extract
• 1 cup (120 g.) all-purpose flour
• 1 tsp. kosher salt
• 2 large eggs
• Cooking spray
• Vegetable oil, for frying (4 to 6 cups)
• 1/2 cup (85 g.) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 Tbsp. ground cinnamon
• Red and green sprinkles and/or white nonpareils, for decorating

Equipment Needed

• A large piping bag, a large star tip

Directions

Step 1

In a large saucepan over medium heat, bring butter, water, and 2 Tbsp. sugar to a boil, then stir in vanilla. Remove from heat and add flour and salt. Stir until thickened, about 30 seconds. Let cool 10 minutes.

Step 2

Using a handheld mixer on medium speed, add eggs, one at a time, beating to blend after each addition.

Step 3

Line a baking sheet with parchment and grease with cooking spray. Using cookie cutters (or a ruler to measure diameters), trace 3 (2 1/2″) circles, 3 (2″) circles, 3 (1 1/2″) circles, and 3 (1″) circles.

Step 4

Transfer batter to piping bag fitted with a star tip. Pipe batter over circles. The largest circles should have 1 1/2″ of space in the center, the two middle circles a fingerprint-sized space, and the smallest should be completely filled in. Add 3 piped Hershey’s Kiss-size dollops to sheet. Freeze batter on sheet until firm, 2 hours and up to overnight.

Step 5

Into a large Dutch oven, pour oil to a depth of 3″. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 375°.

Step 6

Place chips in a small heatproof bowl. In a small microwave-safe bowl, microwave cream until small bubbles appear, about 1 minute. Pour cream over chocolate. Let sit 30 seconds, then stir until melted and smooth. In another small bowl, mix cinnamon and remaining 1/2 cup sugar.

Step 7

Fry 3 largest churro circles, turning halfway through, until golden brown, 2 to 2 1/2 minutes per side. Shake off excess oil, then toss in cinnamon sugar. Transfer to a wire rack set in a baking sheet. Repeat with remaining churros. The Hershey’s Kiss-size dollops will take about 1 minute to fry.

Step 8

On a platter, arrange 2 1/2″ churros; stack a 2″ churro on top of each, then 1 1/2″ churros, then 1″ churros. Top with smallest churros. Pour 2 to 3 spoonfuls of ganache over each. Decorate with sprinkles.

TIP:

Eat these right away as they won’t last well! If you want to get ahead, you can make and pipe the batter up to 1 week ahead. Wrap in plastic wrap and freeze until you’re ready to use.