# What You'll Need:
→ Apple Filling
01 - 2 medium apples, peeled, cored, and finely diced
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons light brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Churro Dough
06 - 1 cup water
07 - 1/4 cup unsalted butter
08 - 2 tablespoons granulated sugar
09 - 1/4 teaspoon salt
10 - 1 cup all-purpose flour
11 - 2 large eggs
→ Frying
12 - Vegetable oil, for deep frying
→ Coating
13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon
→ Caramel Sauce
15 - 1/2 cup granulated sugar
16 - 2 tablespoons unsalted butter
17 - 1/4 cup heavy cream
18 - Pinch of salt
# How to Make It:
01 - Melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt; cook 5–7 minutes, stirring occasionally, until soft and caramelized. Remove from heat and let cool.
02 - Combine water, butter, sugar, and salt in a medium saucepan; bring to a boil over medium heat. Add flour all at once, stir vigorously until a ball forms and pulls away from sides, about 1–2 minutes. Remove from heat and cool 5 minutes. Add eggs one at a time, mixing until dough is smooth and glossy.
03 - Scoop 1 tablespoon dough and flatten. Place 1 teaspoon cooled apple filling in center, enclose with dough, and roll into a ball. Repeat with remaining dough and filling.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry balls in batches for 3–4 minutes, turning until evenly browned and cooked through. Drain on paper towels.
05 - Combine sugar and cinnamon in a shallow bowl; roll warm balls in mixture until coated.
06 - Melt sugar in a small saucepan over medium heat, without stirring, until amber-colored. Add butter and stir until melted. Whisk in heavy cream and salt; simmer 1–2 minutes until smooth. Serve sauce warm with churro balls.
