Churros-style Sticks With Chocolate Dip


1 sheet puff pastry

30g butter, melted

2 Tbsp caster sugar

1/2 tsp cinnamon

200g dark chocolate

200g Tatua Crème Fraiche (at room temperature)

1/4 tsp chilli flakes or to taste


  1. Lay out pastry on a lined tray and brush with the melted butter.
  2. Sprinkle with combined cinnamon and sugar and repeat with opposite side.
  3. Cut and twist the pastry strips onto lined trays.
  4. Bake for 12-15 minutes at 180ºC, until golden and puffed.
  5. Melt chocolate and cool to room temperature.
  6. Whisk together Tatua Crème Fraiche, chocolate and chilli flakes.
  7. Serve the crisp cinnamon sugar sticks with the chocolate and chilli crème.

If the chocolate crème starts to set and is not smooth, warm gently in the microwave for 10-20 seconds.

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