These Puff Pastry Donuts (Cronuts) are amazing and delicious! The best part is they are made out of premade puff pastry. This recipe cuts down on time but not the flavor! Make a batch of these for an easy side or starter dish for breakfast or brunch.
One of the best donut shops around the Cincinnati, OH, area is “Holtman’s Donut Shop.” I am a donut connoisseur and will travel to the ends of the earth to find the best donut. On my first visit to this awesome pastry shop, I saw the last one.
The Cronut.
It was as if it had been waiting for me all morning. I would’ve sworn we made eye contact. I saw a Cronut (Puff Pastry Donut)! I heard about them but never had the honor of trying one until that day. Never mind, it was $4 because it was worth every penny. The donut lasted for about 15 seconds until it was warm and cozy in my belly. I had to figure out how to make them at home and share this easy donut pastry recipe with you!
When I initially looked up a recipe for Cronuts, I found that the original recipe for Cronuts takes 3 days to make! You heard me. 3-FREAKING-DAYS! Maybe I will try them for three days straight when I have nothing to do. Hey, I made croissants from scratch, and that took 2 days. So making Cronuts couldn’t be so bad. Until then, I came across a very satisfactory recipe for cronuts that tastes amazing! Very close to the real Cronut. Even Chef Dominique Ansel owner of the Dominique Ansel Bakery based in New York City would be somewhat proud.
How to make Cronuts with Puff Pastry Sheets
All you do is take pre-made puff pastry sheets and keep the sheet folded. Then, you take a donut cutter and cut the donuts out from the dough. Lastly, you fry them up on both sides and cover them with a simple glaze. There you have it! Homemade Puff Pastry Donuts, AKA The Cronut, didn’t take 3 days to make either.
I won’t lie to you. I think I had about 4 within 30 minutes. I know. I know. Shame on me. But that is how good these Cronuts are. They are super addicting. Unlike regular glazed donuts, which were so last year (not really), these Cronuts have a subtle crispy crunch when you bite into them. Not only that, they are super buttery. Just like a croissant with glaze. Hence the name Cronut. I want to urge all of you to find the nearest shop where you can get one of these babies. But until you can try a 3-day Cronut, this Cronut recipe will do.
How to Make Puff Pastry Donuts in the Air Fryer
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Y’all have been asking about the air fryer version in the comments and I hear you! Good news — these puff pastry donuts work beautifully in the air fryer. You don’t get quite the same deep golden color as the fried version but the texture is still incredibly flaky, buttery and delicious. Here’s how to do it:
Preheat your air fryer to 375°F. Prepare your puff pastry donuts exactly the same way — fold, egg wash, freeze for 15 minutes, then cut your donut shapes. Place the donuts in a single layer in your air fryer basket — don’t overcrowd them or they won’t puff up properly. Air fry for 8-10 minutes until golden brown and puffed. They will puff up significantly so make sure there’s enough room in the basket. Remove carefully and dip immediately into your glaze while still warm. Enjoy right away — these are best eaten fresh just like the fried version.
Pro tip for air-fryer puff pastry donuts: Spray the air-fryer basket lightly with cooking spray before adding the donuts to prevent sticking. And keep a close eye on them after the 7-minute mark — air fryers vary and you don’t want them to over-brown.
Can You Bake Puff Pastry Donuts?
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Short answer — yes! Baked puff pastry donuts are a great option if you’d rather skip the frying altogether. They won’t have that same deep golden crunch of the fried version but they will still be flaky, buttery and absolutely delicious. Think of them as more of a puff pastry donut situation than a true cronut — still incredible in their own right.
Here’s how to bake them:
Preheat your oven to 400°F. Prepare your donuts exactly the same way — fold, egg wash, freeze for 15 minutes, cut your shapes. Place them on a parchment-lined baking sheet with space between each one. Brush the tops lightly with egg wash for a golden finish. Bake for 15-18 minutes until deeply golden and fully puffed. Let them cool for 5 minutes then dip in your glaze. They’re best eaten the same day.
Glaze Variations for Puff Pastry Donuts
The classic vanilla glaze is perfection and I’ll never knock it. But if you want to mix things up here are some of my favorite glaze variations that work beautifully on these puff pastry donuts:
Classic Vanilla Glaze ← the original and always the winner 2 cups powdered sugar, 1½ tbsp milk, ½ tsp salt, 1 tsp vanilla extract. Whisk until smooth.
Cinnamon Sugar Coating Skip the glaze entirely. While the donuts are still hot toss them in a mixture of ½ cup sugar and 1 tsp cinnamon. The oil helps the sugar stick perfectly. This one is dangerously good.
Maple Glaze 2 cups powdered sugar, 2 tbsp pure maple syrup, 1 tbsp milk. Whisk until smooth. Add a pinch of salt to bring out the maple flavor. Top with crushed pecans if you’re feeling fancy.
Lemon Glaze 2 cups powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest. Whisk until smooth. Bright, fresh and perfect for spring and summer brunch.
Chocolate Glaze 2 cups powdered sugar, 3 tbsp cocoa powder, 2 tbsp milk, ½ tsp vanilla. Whisk until smooth. Rich, fudgy and absolutely incredible.
Coffee Creamer Glaze ← Kay’s brilliant hack from the comments! Substitute French Vanilla coffee creamer for the milk in the classic glaze. It eliminates that harsh powdered sugar twang and gives the glaze a perfectly smooth, creamy vanilla flavor. This one is a total game-changer — thank you Kay!
Tips for Perfect Puff Pastry Donuts Every Time
Keep the puff pastry cold. This is the most important tip. Warm puff pastry gets sticky, loses its layers and won’t puff up properly. If at any point your pastry feels soft and warm — stop, put it back in the freezer for 10 minutes and then continue.
The freezer step is non-negotiable. After brushing with egg wash and folding, those 15 minutes in the freezer are what help the layers stay intact when they hit the hot oil. Don’t skip it.
Use a thermometer for your oil. The oil needs to be exactly 350°F — that’s Fahrenheit not Celsius! Too cool and the donuts will absorb oil and be greasy. Too hot and they’ll brown on the outside before the inside is cooked through. A simple candy thermometer keeps you on track.
Cut straight down — don’t twist. When using your donut cutter press straight down and lift straight up. Twisting seals the edges and prevents the layers from puffing up the way they should.
Fry in small batches. Adding too many donuts at once drops the oil temperature which leads to greasy donuts. Fry 2-3 at a time maximum.
Glaze while warm. Dip your donuts in the glaze while they’re still warm — the glaze sets better and soaks in just slightly for maximum flavor.
Save the donut holes! Don’t throw away your scraps — fry those little rounds too. They take about 2-3 minutes and are absolutely addictive tossed in cinnamon sugar.
Commonly Asked Questions
Cronuts are best enjoyed fresh and eaten immediately; that’s why all bakeries bake them fresh in the morning and sell them at a discount as the store closes! But if you have leftovers, you can place them in a sealed container in the refrigerator for 1-2 days. It will still taste delicious, but the freshness will be gone.
The sky’s the limit when it comes to choosing Cronut glaze! Although the classic sugar glaze is delicious every time, you can try mixing it up and experimenting. I would love to try cinnamon sugar, powdered sugar, maple, or lemon glaze!
Keeping them in an air-tight container should last about a week with the best freshness and flavor.
350°F — and that’s Fahrenheit, not Celsius! Use a candy thermometer or deep fry thermometer to keep the oil at the right temperature throughout frying. Consistent oil temperature is the difference between a perfectly golden cronut and a greasy one.
Absolutely! Preheat your air fryer to 375°F, place prepared donuts in a single layer in a lightly greased basket, and air fry for 8-10 minutes until golden and puffed. They won’t be quite as deeply golden as the fried version but they’re still incredibly delicious and flaky.
Yes! Bake at 400°F on a parchment lined baking sheet for 15-18 minutes until golden and puffed. Brush tops with egg wash before baking for that beautiful golden finish. They’re lighter than the fried version but still amazing.
Similar Recipes
If you like puff pastry recipes like this, you will enjoy the recipes below:
- Maple Pecan Puff Pastry Donuts
- Puff Pastry French Toast Recipe
- Bacon & Jalapeno Puff Pastry Bites
- Cream Cheese and Cherry Turnover Bombs
* Recipe adapted from the Kitchy Kitchen
Print
Easy Puff Pastry Donuts (The Best Homemade Cronuts!)
- Total Time: 20 mins
- Yield: 6 1x
Description
These Puff Pastry Donuts (Cronuts) are made using puff pastry sheets, deep-fried, and covered in a delicious glaze.
Ingredients
- 2 Sheets Puff Pastry, thawed
- 1 egg, whisked
- vegetable oil for frying
- flour for dusting
- GLAZE
- 2 c. powdered sugar
- 1 1/2 tbsp. milk
- 1/2 tsp. salt
- 1 tsp. vanilla extract
Instructions
- Sprinkle flour on a clean flat surface. Take one puff pastry sheet and place it on the lightly floured surface. Open the sheet completely flat.
- Using a pastry brush, brush the entire surface of the puff pastry sheet with egg wash. Then fold the sheet into thirds like you would fold a letter — bring the bottom third up first, then fold the top third down over it. You should now have a long rectangular strip. Repeat the same process with the second puff pastry sheet. Place both folded sheets on a baking sheet and put them in the freezer for 15 minutes. Do not unfold them.
- While the pastry chills, begin heating your oil to 350°F in a deep fryer or heavy bottomed pot. Remove the puff pastry sheets from the freezer — keep them folded. Using a donut cutter about 1½-2 inches in width, press straight down through all layers of the folded pastry and lift straight up — do not twist. This cuts through all three layers at once which is what creates those beautiful flaky cronut layers. Save all the small round scraps for donut holes.
- Carefully lower the donuts into the hot oil in small batches — no more than 2-3 at a time. Fry for about 2-3 minutes per side, flipping once, until golden brown and puffed. Remove with a slotted spoon and place on a paper towel lined plate to drain. Repeat with remaining donuts and holes.
- Whisk together powdered sugar, milk, salt, and vanilla extract in a large bowl until completely smooth. While the donuts are still warm dip each one into the glaze and place on a wire cooling rack. The glaze will set as they cool. Serve immediately for the best texture and flavor.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Deep Dry
- Cuisine: American
Would these work in an air fryer?
Hmm, I don’t see why not. Let me know how they come out.
How many cronuts does this recipe make ?? They look yummy ????
Nevermind… It makes 6
Awesome Donuts for an amazing Day. Best breakfast treat, delicious and yum. Looks so festive.
Genius idea! I’ve never thought to use puff pastry but what a beautiful donut 😀 It’s almost like homemade cronuts 😀
I love that these use puff pastry, I immediately went to check -and I have all of the ingredients in stock! The kids will be ecstatic to come home to these (if I don’t eat them all first…)
Oh my these look so light and airy!
I didn’t think it was possible to make puff pastry even more delicious, but these donuts are over-the-top tasty-looking! I can’t wait to make these and enjoy them with a big mug of coffee!
Oh girl, these look illegal. I think you should hand them over to me for safe keeping! LOL Man these look scrumptious and definitely addictive!
Lori | The Kitchen Whisperer recently posted…Weekly Menu
If these were gluten free, I’d eat 4 of them in less than 30 minutes too! I can’t eat them, but my family would LOVE them. Lucky them!!!
Schar makes gluten free puff pasty.
Not sure where you live but I’m making them right now using gluten free puff pastry I found at Wegmans.
I hope they turn out well for you!
Love this idea so much! It makes cronuts doable and my family would devour it!
I just made these last weekend. My family was delighted. Such a lovely recipe. Super easy to make. Thanks for sharing this.
I live near Cincy and have cronuts about 10 minutes away from my front door. Dangerous, I know. Although they lock up when they sell out, so don’t sleep in.
The cronut is all you say and more! I can’t wait to try this recipe.
Can these be baked instead of fried?
Yeah. That would be okay.
Can this be baked in an Air Fryer?
It should be fine as long as you follow the manufacturer’s instructions for cooking puff pastry.
Is it possible to bake these with reasonable good results?
It would seem so to me. Thoughts?
I don’t see why not. I would bake them cold on maybe 375.
I’m confused. At the beginning of the post it says you cut the donuts thru folded pastry – later on it instructs to fold in thirds, freeze an then cut the cronuts but leave the pastry open. Am I cutting them out of a tri folded sheet or out of a flat sheet?
The tri-folded sheet.
Omg I can’t wait to try these they look amazing
I have a huge problem with this recipe. It is so delicious and easy. I couldn’t stop eating the donuts! 100% I will make it again.
Yippy yay!!!!
First, the recipe says to keep the pastry folded into thirds, then, it says to keep it open. Which is it?
I see how that can be confusing. Thanks for bringing that to my attention. I fixed the recipe.
This was a pleasant surprise, super easy and reasonably close to what you would buy . I’ve made them a couple of times now once with standard glaze and once with lemon glaze.
That sounds great!
These are AMAZING! I always use a simple thick glaze of powdered sugar and French Vanilla coffee creamer (the kind with the red top) to the consistency you like. The creamer has the perfect balance of vanilla in it and it’s been a game changer with powdered sugar. Normally I find powdered sugar with vanilla and some liquid (milk, cream, etc) to have a harsh sugar flavor. You will NOT have that weird twang with the coffee creamer substitute.
I’m so glad you liked them!
Puff pastry donuts, also known as cronuts, are a delicious hybrid of croissants and donuts. Made by layering puff pastry dough, frying it to a golden crisp, and then filling with sweet cream or jam, they offer a flaky, buttery texture with a sweet, indulgent flavor. Enjoy them fresh!
Is the oil heated to 350°c or °f?? because I would love to make these, but want to make them perfectly
yes 350 F.