I remember when cronuts (the croissant/donut hybrid) started to get really popular in New York and beyond. It took forever for it to hit the Chicago area where I am. But when they did, I knew I had to avoid them or I’d make them my new hobby. The eating donut hobby of my dreams.
They’re super similar to my absolute favorite kind of donut, the French cruller. Light, flaky, and usually smothered in a sugary glaze. Cover me in glaze and call me Sally.
Making real cronuts is no joke. It can literally take days depending on if you make the pastry yourself. We’re going to take a HUGE shortcut and use pre-made puff pastry. If you’ve been here before, you know I do that a lot. Here are a few ways I’ve used puff pastry in the past:
I took this puff pastry cronuts recipe in a slightly different direction than others have by layering some cinnamon sugar in between the pastry layers before frying. You can add your own fillers or glazes as you like! Go wild.
This was actually my first time deep frying a dessert, if you can believe it. I’ve definitely fried up some chicken in the past, but desserts have always been baked for me so far. Even all of my previous donuts were baked:
Snag yourself a good candy/meat thermometer to make this even easier.
Check out the bonus cronut holes that are just as easy and cute.
Smiley face cronuts!
Yep, I cooked the scraps. Wanna fight about it? 😉
Would you try these easy puff pastry cronuts for yourself? Let me know if you try it!
- 2 sheets puff pastry, defrosted but still chilled
- All-purpose four, for rolling
- 1 quart vegetable oil
- 1 egg, whisked
- 1/4 cup sugar or sugar substitute
- 2 tsp cinnamon
- Mix together the sugar and cinnamon in a medium bowl.
- Take the defrosted sheets of puff pastry, still folded from the box, and lightly dust with flour on both sides. Using a pastry brush, brush the face up layer with some of the beaten egg.
- Unfold the pastry and brush egg on each inner layer and sprinkle slightly with the cinnamon sugar mixture. Fold over each layer in thirds so it's in the same form it started. Repeat with the second sheet of pastry.
- Freeze the pastry for about 10-15 minutes.
- Over medium-high heat, heat the vegetable oil up to 350F.
- Take the dough out of the freezer, and with a 3-inch cookie cutter, cut circles out of each folded sheet. Take a 1-inch cookie cutter and cut little holes out of each circle. Feel free to make donut holes out of the small circles.
- Put the donuts 2-3 at a time in the oil, cooking for 3-5 minutes, then flipping to cook the other side for another 1-2 minutes. They should be a golden brown all over and puffed up. Drain on a paper towel and fry the rest of the cronuts.
- After letting the cronuts cool for just a moment, roll them gently in the rest of the cinnamon sugar mixture to coat.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Brown Sugar.