How long will these Puff Pastry Donuts last?

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.

What's the best glaze for Cronuts?

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!

How long will these Cronuts last?

Keeping them in an air-tight container should last about a week with the best freshness and flavor.

What temperature should the oil be for puff pastry donuts?

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.

Can I make puff pastry donuts in the air fryer?

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.

Can I bake these instead of frying?

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.

Easy Puff Pastry Donuts (The Best Homemade Cronuts!)

Description

These Puff Pastry Donuts (Cronuts) are made using puff pastry sheets, deep-fried, and covered in a delicious glaze.

Ingredients

Scale

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

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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