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Parve
Easy
20 Servings
Allergens 
50 Minutes
Diets
A few months back (on Chanukah, actually), I was curious to see which days of the week Pesach would fall out on this year. When I saw that there would be a whole week of Chol Hamoed, I became excited. Chol Hamoed evenings, when you can sit and relax and enjoy family time, always remind me of Chanukah nights—and that’s how the idea for this recipe was born. One of our family traditions on Chanukah is “churros night,” when we have churros with a spread of different sauces, ice cream flavors, and fruits. By hook or by crook, I knew I had to create something similar for Pesach. Frying on Pesach doesn’t appeal to me, so I developed this baked version.
Yield: Approximately 50
1 cup granulated sugar
1 cup brown sugar
2 tablespoons vanilla sugar
2 eggs
1 cup oil, such as Gefen Walnut Oil
3 cups Gefen Ground Almonds
1 and 1/2 cups Gefen Potato Starch
1 and 1/2 cups coconut
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a bowl, beat together sugars, eggs, and oil until smooth.
Add ground almonds, potato starch, and coconut, mixing to incorporate.
Transfer to a piping bag and freeze for 20 minutes. Remove from freezer and let sit at room temperature for three minutes.
Pipe churros onto the prepared baking sheet and bake for eight minutes.
Photography and Styling by Yossi and Malky Levine
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Could you make these in advance and freeze?
Yes!