Cheesecake-Stuffed Churro Sandwiches

2 cups water

1 stick butter

4 tablespoons brown sugar

1 teaspoon salt

2 cups all-purpose flour 2 large eggs

1 tablespoon vanilla

1/2 cup sugar, for dusting

4 tablespoons cinnamon, for dusting

1 cup chopped strawberries

1 cup ground graham crackers

2 cups cream cheese, softened at room temperature

10 ounces sweetened condensed milk

Zest and juice of 1 lemon

1 teaspoon vanilla

Make the churros: In a small saucepan, combine water, butter, brown sugar and salt and bring to a simmer until butter is melted. Turn off heat and pour into a stand mixer bowl fitted with the paddle attachment.

Allow to cool for 5 minutes and then add flour. Mix until combined.

Add eggs and vanilla and stir.

Transfer to a pastry bag with a star tip.

Preheat oven to 375 degrees, and line two baking sheets with silicone baking mats.

Pipe spiral churros about 2 1/2 inches in diameter, approximately 12 round churros.

Bake for 20 to 25 minutes until slightly crispy.

Once slightly cooled, toss churros in cinnamon sugar and set aside.

Make the filling: In a large bowl, beat softened cream cheese with a hand mixer until light and fluffy, approximately 3 minutes.

Add sweetened condensed milk, lemon and vanilla. Mix until combined.

Set bowl in the freezer and allow to chill and set.

Assemble the churros: Place cheesecake filling in a piping bag, and pipe approximately 1/2 cup of filling between two churros.

Dip sides of filling in graham crackers or strawberries and serve.