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In a medium saucepan, bring water, butter, and salt to a boil. Once butter melts, reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for 1–2 more minutes to remove excess moisture.
Cool and Add Eggs:
Transfer dough to a mixing bowl and let cool slightly (about 5 minutes). Beat in the eggs one at a time until fully incorporated. The dough will look separated at first, but it will come together. Stir in Parmesan, garlic powder, and black pepper.
Pipe and Fry:
Heat oil in a deep pot to 350°F (175°C). Spoon the dough into a piping bag fitted with a large star tip. Pipe 3–4 inch lengths directly into the hot oil, cutting with scissors. Fry in batches until golden and crisp, 2–3 minutes per side. Drain on paper towels.
Make Whipped Feta:
Blend feta, cream cheese, olive oil, and lemon juice in a food processor until smooth and creamy. Season with black pepper to taste. Chill until ready to serve.
Prepare Hot Honey:
In a small saucepan or microwave-safe bowl, warm the honey with hot sauce or chili flakes and paprika (if using). Stir well and let cool slightly.
Assemble & Serve:
Arrange churros on a platter with a bowl of whipped feta. Drizzle with hot honey or serve it on the side for dipping. Sprinkle extra Parmesan on top if desired.
Serving and Storage Tips:
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