Cilantro-Lime Churro Torte

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Mexican-inspired torte with crispy churro layers and a lime-cilantro filling. This mexican-inspired desserts (gluten-free) ready in about 80 minutes layers churro dough, lime zest, cilantro into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g churro dough
• 1 tbsp lime zest
• 2 tbsp cilantro
• 200g cream cheese
• 50g sugar

Instructions

1. Step 1: Roll out the churro dough on a lightly floured surface until it’s 1/4-inch thick, then use a 6-inch round cookie cutter to cut out 10 discs. Place each disc on a parchment-lined baking sheet and use a fork to prick the center of each disc 6–8 times to prevent puffing during baking. Tip: Pricking the dough allows steam to escape, ensuring even baking and a crisp texture.
2. Step 2: In a medium bowl, use a fork to mash the cream cheese until smooth, then stir in 1 tbsp lime zest, 2 tbsp chopped fresh cilantro, and 50g granulated sugar until fully combined. The mixture should be creamy and slightly thick, with no lumps. Tip: If the cream cheese is too firm, microwave it for 15–20 seconds to soften before mixing.
3. Step 3: Place 1 tbsp of the cream cheese mixture in the center of each churro disc, then fold the dough over to form a half-moon shape. Press the edges together firmly with a fork to seal, then place the filled pastries on the prepared baking sheet.
4. Step 4: Bake at 180°C (350°F) for 25–30 minutes, or until the edges are golden brown and the filling is set. Rotate the tray halfway through baking to ensure even browning. Tip: The tortes are done when the crust is crisp and the cream cheese filling no longer jiggles when gently shaken.
5. Step 5: Let the tortes cool completely on a wire rack for 15–20 minutes before serving. This allows the filling to firm up and prevents the pastries from crumbling when handled.