Ingredients
Method
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth and free of lumps.
- Add ¼ cup sugar and vanilla extract to the cream cheese mixture and continue mixing until well combined.
- Unroll the pie crusts and use a round cutter to cut out 2-inch circles. Roll out any remaining dough to cut more circles as needed.
- Place half of the pie crust circles onto the prepared cookie sheets.
- Fill the center of each circle with a small spoonful of cheesecake filling. (Using a piping bag or a ziploc bag with the tip cut off is helpful for precision.)
- Wet the edges of each pie crust circle with a bit of water using your finger. Place the remaining pie crust circles on top of the filled ones. Press the edges with a fork to seal.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool for a few minutes until they are safe to handle.
- While the pies cool, melt butter in a microwave-safe dish.
- In a small bowl, mix the remaining ½ cup of sugar and cinnamon.
- Brush each warm pie with melted butter, then dip in the cinnamon sugar mixture. Turn the pie over a few times to coat thoroughly.
- Place the coated pies on a cookie sheet lined with wax paper to cool completely.
Nutrition
Notes
These churro hand pies are the perfect combination of creamy cheesecake and cinnamon sugar. Serve them warm for a deliciously sweet treat that’s sure to please everyone!