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Grenade® Carb Killa® Churro Pinwheels

Love our Grenade® Carb Killa® Spreads? Have a go at this Churro Pinwheel recipe created by Team Grenade Ambassador, Chloe Ashford. If you try it  yourself, tag us in your pictures at @grenadeofficial 

Method

1.

Preheat oven to 180°C

2.

On a medium heat, take a saucepan and melt together 70g of light butter and the brown sugar in the water and bring to a gentle boil

3.

Once the mixture has reached boiling point, remove it from the stove top and mix in all the flour, ensuring there are no lumps, to form a sticky dough consistency

4.

When a dough is formed, add in the egg and vanilla extract and stir in thoroughly

5.

Transfer all of the mixture into a piping bag

6.

Slowly begin to pipe out pinwheels shapes onto a baking tray covered in baking paper, ensuring they are all similar sizes

7.

Bake for 15-20 minutes, when they have a golden brown colour, they are ready to come out the oven

8.

Once they are removed from the oven, leave to cool for 10 minutes

9.

Take the remaining 30g of butter and melt in the microwave

10.

Lightly coat each pinwheel with the butter then dip into the cinnamon sugar mix

11.

Serve with your favourite Grenade® Carb Killa® Spreads and enjoy! (Hazelnut and White Chocolate Cookie Spreads were used in this recipe)

Grenade Churro Pinwheels (2)

Nutritional Values

Typical Per Serving
Macros for 5 churros
(1 serving)
Cals
299
Fat
17g
Protein
10g
Carbs
27g

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