My recipe for Churros Rellenos is the perfect way to add some citrusy sunshine to your day! Two rounds of crispy-on-the-outside, fluffy-on-the-inside churros Mexicanos are filled with a lemony cheesecake filling for a bright, tart contrast to the classic, cozy cinnamon-sugar exterior.

Closeup on the Churros rellenos cheesecake Sandwiches on a wooden serving tray with a bowl of more of the lemon cream cheese filling blurred out in the background.

What are Churros Rellenos?

If you’ve yet to make the acquaintance of churros mexicanos, you’re in for a treat. These delightful Mexican donuts are made from a dough similar to French choux pastry, and are traditionally shaped as long, ridged sticks that are dipped in cinnamon sugar after frying. The ridges create an exceptionally crispy exterior, while the middle stays perfectly tender. 

Churros rellenos, though, are in a whole different ballpark. While most often associated with savory dishes like chiles rellenos, the word relleno means “stuffed” and can also be applied to sweets. 

Traditionally speaking, churros rellenos are piped out in long sticks, but are filled with extra goodies like dulce de leche, cajeta, chocolate, or Bavarian cream. To make it easier to get (and keep) the yumminess inside, I make circular churros to create what are essentially churros cookie sandwiches. 

While you’re welcome to stuff these warmly spiced treats with the filling of your choice, the cheerful brightness of tart lemon mixed with tangy cream cheese, sour cream, and fluffy whipped cream is stellar. I mean, come on! Who doesn’t want a handheld lemon churros cheesecake? Nobody, that’s who. 

round churros rellenos sandwiches stuffed with lemon cheesecake filling on a wooden board.

Why You’ll Love This Stuffed Churros Recipe

  • Making homemade churros is a labor of love, but the combination of bright citrus and warm spices makes them ideal for any celebration—from warmer-weather holidays like Easter and Mother’s Day to cooler weather get-togethers like Halloween and the Super Bowl.
  • These perfectly portioned churros sandwiches are deliciously balanced—the puckery filling is a lovely foil for the traditional cinnamon-y sweet flavor profile.
  • No need for a specialty grocery store; my churros rellenos are made with basic ingredients, many of which I bet you already have on hand! 

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Granulated Sugar & Brown Sugar – This recipe calls for mostly white sugar which is mixed with cinnamon for dipping the warm churros in. If you don’t have the 2 tablespoons of brown sugar on hand, you can easily make your own with a ratio of 1:16.  (i.e. 1 cup white sugar to 1-2 Tablespoons of unsulfured molasses; more molasses will make it darker.)
  • Ground Cinnamon – If possible, opt for canela, a.k.a. Mexican cinnamon or Ceylon cinnamon, which has a softer, more floral quality compared to more Cassia cinnamon.
  • Unsalted Butter & Salt – Salted butter can vary widely in terms of how much salt is added. Starting with unsalted and adding your own salt is the best way to ensure consistent results every time! 
  • All-Purpose Flour – Like I said, we’re keeping it basic. 
  • Eggs – I use large eggs unless otherwise specified.
  • Pure Vanilla Extract – Real vanilla has a more complex, aromatic flavor than artificial vanilla. I usually opt for Mexican vanilla extract. 
  • Vegetable Oil – You’ll need a neutral oil with a high smoke point for frying. Vegetable oil is cheap and widely available, though you’re welcome to swap in avocado, peanut, grapeseed, or canola oil instead.
  • Heavy Cream or Whipping Cream – The former has a minimum milk fat percentage of 36% whereas the latter can range from 30-36%. Either will work, though heavy cream will often yield a creamier, richer end product.
  • Cream Cheese – Make sure you opt for block-style cream cheese, not the whipped variety. 
  • Sour Cream – I love cheesecakes that are topped with a layer of sour cream; adding it to our lemon churro sandwich filling helps create the cheesecake vibes I was after. You can also use an equal amount of full-fat plain Greek yogurt instead.
  • Lemon Zest & Peel – We’ll finely grate some to add to our tangy filling, then take a few thicker strips to infuse the frying oil with bright flavor. Don’t toss the lemon before juicing—save it to make a strawberry lemonade margarita after you’re done in the kitchen; you’ll have earned it. Salud!
  • Lemon Extract – While lemon juice makes the filling too loose, adding concentrated lemon extract adds the perfect pucker without throwing off the consistency. 
  • Water – If possible, start with filtered water. 
ingredients for making round churros measured out on a stone tabletop.

How to Make Churros Rellenos 

First up, you’ll make the lemon cream cheese frosting. Here’s how:

Step 1: Whip Cream. In a bowl, using a hand mixer, whip heavy cream until stiff peaks form. 

Step 2: Whip Cream Cheese. In a separate bowl whip cream cheese until fluffy, and slowly add sour cream and sugar. Mix until well incorporated, add lemon zest and extract.

Step 3: Carefully Fold in whipped cream and refrigerate.

Homemade lemon whipped cream filling for stuffed churros sandwich cookies with two halves of lemon.

Next, it’s time to prepare the churros for stuffing:

Step 1: Make Cinnamon Sugar. In a wide dish, mix the granulated sugar and cinnamon and set aside.

Step 2: Cook Flour Paste. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat, then add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.

Step 3: Finish Churro Dough. In a separate mixing bowl, mix together the eggs and vanilla extract. Add to the cooled flour mixture, beating well with a wooden spoon.

Step 4: Pipe Dough. Fill a decorating bag fitted with a 1M large star tip with some of the churro dough. (The star tip helps create the ridges on the outside of the churro.) On a baking sheet, pipe dough in 2-inch spirals. If necessary, freeze dough until firm enough to lift from the baking sheet.

hands piping out circular churros on a baking sheet for making stuffed churros sandwiches.

Step 5: Preheat & Test. Heat 2 inches of oil and the lemon peel in a deep saucepan to 375 degrees F. Try testing the oil by dropping in a small amount of dough. If it bubbles quickly then it is probably ready. If you have a candy thermometer test the temperature. (When lemon peel becomes crispy remove from oil and discard.)

Step 6: Fry. As soon as your oil is hot enough, fry churros about 5 to 6 minutes or until puffed and golden brown, turning once. Remove fried churros to a paper-towel lined plate to drain off the excess oil. 

Step 7: Season. While churros are still warm and as soon as you are able to handle them, toss each one in the sugar-cinnamon mixture.

overhead shot of circular churros draining on a paper towel-line plate; half have been dipped in cinnamon sugar.

Step 8: Fill & Serve. Cool completely on a wire rack, then sandwich small scoops of the lemon filling between two churros to serve.

stuffing the churros rellenos with the lemon cheesecake filling and sandwiching with another circular churro on top.

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Shortcut – If you don’t want to make the lemon cream, make a churros ice cream sandwich instead! I recommend getting a pint or two of your favorite flavor of ice cream; the size is perfect for cutting into round slices (use a serrated knife) right from the container!
  • Other Fillings – Plain cream cheese frosting, strawberry cream cheese frosting, and mocha buttercream are all excellent candidates.  
two hands holding a homemade stuffed churros cheesecake sandwich atop a wooden board with more churros rellenos below.

Serving & Topping Suggestions 

There’s a refreshing, palate-cleansing quality to lemony desserts—equally well-suited for serving after a rich, heavy meal like red chicken enchiladas or after a light lunch like salmon tacos.

While you can serve these churros open-faced, I recommend piping the lemon cheesecake filling between two sugary fried pastries for a churro sandwich. The way I see it, two homemade churros are better than one, but that’s just me. Don’t forget a steaming mug of warmly spiced Mexican hot chocolate, café de olla, or kahlua café for sipping (and dipping?) on the side!

Round Cinnamon Churros Sandwiches with Lemon Cream Cheese filling served on a wooden board.

Expert Tips & Tricks

  • Dust Churros while Warm! Be sure to roll the churros in cinnamon sugar while they’re still hot to ensure it sticks!
  • Temperature Matters. Room temp eggs will mix into the cooked flour paste more easily than cold ones, helping ensure you don’t overmix and make them tough.
  • Be Gentle. Use a light touch when folding the whipped cream into the cream cheese mixture so it doesn’t deflate. 
  • Be a Star. Use a large star tip to get the distinctive ridges on the churros. Not only does it help to give the churros their traditional look, it also results in a crispier exterior.

Storage Instructions

  • Stuffed churros are best served the day you make them, especially once they have been assembled. If you have leftovers, keep them in an airtight container in the fridge for up to a day. Allow to come to room temp before serving for more potent flavors.
  • You can make the lemon cream cheese filling up to a week ahead and refrigerate in an airtight container.
  • Churros are like donuts—they’re better super fresh. That said, you can freeze any unfilled circular churros in a freezer-safe bag for up to a month. Make sure to defrost them on a wire rack to help with condensation, but know that the exterior may get a little sticky after freezing. 

Frequently Asked Questions

What is churros filling made of?

It truly depends! These round churros are stuffed with a lemon cheesecake filling, but there are lots of options. Dulce de leche or Mexican chocolate dipping sauce are more traditional flavors, but these cinnamon sugar treats play nicely with just about any kind of frosting or sweet filling you prefer! Note that some stuffed churros may also come in the traditional long stick shape—they’re just a bit more difficult to make that way at home.

Is there a difference between Mexican and Spanish churros?

While the two are quite similar, Mexican churros are traditionally dipped in cinnamon sugar while Spanish churros are typically only dusted in plain sugar. Similarly, while both are often served with a chocolate dipping sauce, Mexican chocolate is spiced with cinnamon, while the Spanish version is not.

Are churros always filled?

Nope! Most of the time you’ll find unfilled churros—from street vendors, at sporting events, and fairs. That said, my churros rellenos are extra delicious thanks to their creamy lemon filling. 

Are churros vegan?

Generally speaking, no—most recipes call for both butter and eggs.

More Mexican Pastry Recipes

Be sure to Pin this recipe for later! You’re definitely going to want to make it for your next celebration. 

Churro Lemon Cream Sandwiches served on a wooden board

Homemade Churros Rellenos (Lemon Cheesecake Stuffed Churros Sandwiches)

5 (1 rating)
These Churro Lemon Cream Sandwiches are perfect for your Cinco de Mayo and Easter celebrations. They feature homemade cinnamon churros that are crisp on the outside and soft on the inside, and are stuffed with a luscious whipped lemon cream cheese frosting.
Print Pin Rate
Yield: 12 sandwiches
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Total Time: 55 minutes

Ingredients

Lemon Whipped Cream Frosting:

  • 1/2 cup heavy cream or whipping cream
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoon lemon extract

Churros:

Instructions 

Lemon Whipped Cream Frosting:

  • In a bowl, using a hand mixer, whip heavy cream until stiff peaks form. In a separate bowl whip cream cheese until fluffy, and slowly add sour cream and sugar. Mix until well incorporated, add lemon zest and extract.
  • Carefully fold in whipped cream and refrigerate.

Churros:

  • In a wide dish, mix the granulated sugar and cinnamon and set aside.
  • In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to a boil over medium heat, then add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.
  • In a separate mixing bowl, mix together the eggs and vanilla extract. Add to the cooled flour mixture, beating well with a wooden spoon.
  • Fill a decorating bag fitted with a 1M large star tip with some of the churro dough. (The star tip helps create the ridges on the outside of the churro.)
  • On a baking sheet, pipe dough in 2-inch spirals. If necessary, freeze dough until firm enough to lift from the baking sheet.
  • Heat 2 inches of oil and the lemon peel in a deep saucepan to 375 degrees F. Try testing the oil by dropping in a small amount of dough. If it bubbles quickly then it is probably ready. If you have a candy thermometer test the temperature. (When lemon peel becomes crispy remove from oil and discard.)
  • As soon as your oil is hot enough, fry churros about 5 to 6 minutes or until puffed and golden brown, turning once.
  • Drain churros on a paper-lined plate. While churros are still warm and as soon as you are able to handle them, toss each one in the sugar-cinnamon mixture.
  • Cool completely on a wire rack.
  • Sandwich one small scoop lemon filling between two churros.

Notes

  • Use a 1M large star tip to create the ridges on the outside of the churro.
  • Serve immediately or cover and refrigerate (unassembled) for 1 week.
  • You can always substitute your favorite ice cream for the lemon cream.
Calories: 293kcal, Carbohydrates: 40g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 65mg, Sodium: 174mg, Potassium: 67mg, Fiber: 1g, Sugar: 23g, Vitamin A: 462IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Mexican
vertical pinterest pin with two photos from above separated with text overlay that reads "Churro Lemon Cream Sandwiches" followed by the branded Muy Bueno blog icon and name.

Photography by Jenna Sparks