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.
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.
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.
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 KitchenPrint
Puff Pastry Donuts (Cronuts)
- Total Time: 20 mins
- Yield: 6 1x
These Puff Pastry Donuts (Cronuts) are made using puff pastry sheets, deep-fried, and covered in a delicious glaze.
- 2 Sheets Puff Pastry, thawed
- 1 egg, whisked
- vegetable oil for frying
- flour for dusting
- 2 c. powdered sugar
- 1 1/2 tbsp. milk
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place it on the lightly floured surface.
- With a pastry brush, brush the inside of the puff pastry sheet with egg and fold it into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
- Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and cut out doughnuts on the puff pastry using a doughnut cutter about 1 1/2-2 inches in width. Keep the puff pastry sheet open. Leave as is. Save the scraps to make doughnut holes.
- Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from the oil and turn to a plate lined with a paper towel. Repeat the process for all doughnuts.
- Whisk together the powdered sugar, milk, salt, and vanilla extract in a large bowl until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Deep Dry
- Cuisine: American
Keywords: puff pastry recipes, cronut recipe, homemade cronuts, puff pastry cronuts, donut pastry recipe
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