1 sheet (from 17-ounce package) frozen puff pastry dough, thawed
1/4 cup Cinnamon Sugar Butter Spread (melted for puff pastry)
1 (12.25-ounce) jar caramel ice cream topping
3 tablespoons Cinnamon Sugar Butter Spread
Directions (yield 6 braided churros):
Heat oven to 400°F. Line baking sheet with parchment paper lightly sprayed with non-stick cooking spray; set aside.
Thaw and unwrap one sheet of puff pastry, cut into three pieces along fold: cut each piece into 6 strips length-wise, about 1/3 of an inch wide each. Brush strips with 2 tablespoons melted Cinnamon Sugar Butter Spread. Braid three strips together then press ends together. Place onto prepared baking sheet. Brush with 1 tablespoon melted Cinnamon Sugar Butter Spread. Bake for 13 to 14 minutes or until golden and puffed. Remove from oven; brush with remaining 2 tablespoons melted Cinnamon Sugar Butter Spread. Return to oven; bake for 2 to 3 minutes or until golden brown and caramelized.
Place caramel topping and 3 tablespoons Cinnamon Sugar Butter Spread in small microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted and smooth (1 to 2 minutes). Serve churros with dipping sauce.
Courtesy: Chef Paul McCoullough
