Spanish Spirals Recipes

SPANISH SPIRALS

Steps:

• In a Dutch oven or large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomatoes, pasta, sugar, chili powder, salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer until pasta is tender, 25-30 minutes.

CHURROS (DEEP FRIED DOUGH SPIRALS)

Steps:

• Prepare frying oil:
• Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs.
• Prepare dough:
• While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
• Make churros:
• Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full.
• Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
• Make more churros in same manner, returning oil to 400°F between batches.
• Break churros into pieces if desired and serve immediately.

MEXICAN SPIRALS

Steps:

• In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
• Spread mixture evenly over tortillas.
• Roll up each tortilla tightly around chicken mixture.
• Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
• Just before serving, cut each tortilla roll into 1/2 inch slices.
• Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
• Serve hot with salsa and sour cream.

PARMESAN SPIRALS

Steps:

• In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.

CHOCOLATE SPIRALS RECIPE BY TASTY

Steps:

• Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice lengthwise into twelve ½-inch (1 cm) wide strips.
• Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
• Transfer the spirals to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

MEXICAN SPIRALS

Steps:

• Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
• Fold in grated cheese.
• Season to taste with salt.
• Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Cover cookie sheet with silpat or foil treated with cooking spray.
• Slice tortillas diagonally 1/2 inch thick and place on sheet.
• Brush with oil and bake 12 -15 min or until light golden.
• Serve hot with sour cream and salsa for dipping.