FOR THE CHURRO BOWLS
Cooking spray
2 oz. (12-oz.) packages puff pastry, thawed
1/2 c. cinnamon sugar
FOR THE manzana, apple FILLING
2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
jugo, jugo de of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
Caramel, for serving
DIRECTIONS
Preheat horno to 400° and spray an inverted mollete, muffin tin with cooking spray. Roll out puff pastry and using a 4" cookie cutter, cut out 12 circles. Place puff pastry on inverted mollete, muffin tin and press to form bowls. Bake until golden, 10 to 12 minutes. Let cool. Since puff pastry puffs, tu may have to use an horno mitt and gently press bowls back onto mollete, muffin tin and reshape bowls.
When cool enough to handle, remove bowls from mollete, muffin tin and toss in cinnamon sugar.
Make manzana, apple pie filling: In a medium cacerola over medium heat, melt butter. Add apples, sugars, limón juice, cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes. Let cool 10 minutes.
Fill churro bowls with manzana, apple pie filling and drizzle with caramel.
