Nostalgia Electrics CEM200 Manuel D'instructions page 12

QUICK & EASY CHURROS
• 1 (17.3-oz.) Package
Frozen Puff Pastry
Sheets, thawed
• ¼ Cup Sugar
• 1 Tsp. Ground
Cinnamon
• ¼ Cup Butter, melted
HAZELNUT CHURROS
• 1 (17.3-oz.) Package
Frozen Puff Pastry
Sheets, thawed
• ½ Cup Hazelnut
Spread
• ¼ Cup Butter, melted
CHOCOLATE DIPPING SAUCE
• 1½ Cups Brown Sugar
• / Cup Unsweetened
3
4
Cocoa
• ¼ Cup All-
Purpose Flour
• 1 Cup Water
• 1 (12 fluid ounce)
Can Evaporated Milk
• 2 Tbsp. Butter
• 2 Tsp. Vanilla Extract
Preheat the 2-IN-1 CHURROS &
EMPANADA BAKERY as directed.
Unfold and cut puff pastry sheets in half
lengthwise, and cut each half crosswise into
1-inch-wide strips. Brush with butter.
Combine sugar and cinnamon. Sprinkle
cinnamon-sugar mixture over puff pastry.
Place in preheated wells of Lower Cooking Surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt. Remove
each with a wooden or plastic kitchen utensil.
Preheat the 2-IN-1 CHURROS &
EMPANADA BAKERY as directed.
Unfold and cut puff pastry sheets in half lengthwise,
and cut each half crosswise into 1-inch-wide strips.
Spread approximately 1 tsp. hazelnut spread on
strip. Place another strip on top of hazelnut spread
coated side. Repeat with remaining puff pastry.
Place in preheated wells of Lower Cooking Surface.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt. Remove
each with a wooden or plastic kitchen utensil.
In a medium saucepan, combine brown sugar, cocoa and
flour. Stir in water, a little at a time, to make a smooth paste.
Stir in milk and butter. Bring to a boil over
medium heat and let boil 5 minutes.
Remove from heat and stir in vanilla. Let cool
completely at room temperature, stirring
often to prevent a skin from forming.
Store in refrigerator after cooling.
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