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Crazy-Delicious Cronuts! How To Make Cronuts With Puff Pastry!

The use of pre-made puff pastry recommended in this video is a huge time saver. It’s no joke to make real cronuts from scratch! Making the pastry yourself can take days. Pre-made puff pastry is also easier to work with and is less prone to cracking. It’s a great option for those looking to make cronuts quickly and easily.

Exactly what is a Cronut?

Cronuts are donuts and croissants combined to create a new experience that has changed my life forever! It is a true dream to make cronuts from puff pastry, which is why this recipe is so amazing! The cronut is a delicious and decadent treat that can be made quickly and easily with pre-made puff pastry. It is the perfect snack for any occasion and is sure to please any sweet tooth.

An easy, nice recipe can sometimes be all you need. You’ll get better results with homemade puff pastry, I’m sure, but pre-made puff pastry works like a dream, and you won’t be spending hours in the kitchen when you use puff pastry!

During the cooking process, I love how the pastry layers swirl together. The layers unravel and then come back together during the cooking process.

You can definitely change the coating of this cronut recipe if you’d like. In the past, I have flavored these with strawberry sugar frosting and they turned out beautifully. I have also made them and whipped up a batch of maple flavored icing, similar to the icing on a maple bar, and those ones were also spectacular!

It’s hard to resist these amazing and delicious puff pastry donuts (cronuts)! Puff pastry is premade, so they’re quick and easy to make. This recipe saves time without sacrificing flavor! Breakfast or brunch would be lovely with a serving of these as a side or starter dish.

These donuts are very similar to the French crullers, one of my favorite kinds of donuts. Usually glazed with sugar, they are light and flaky.

How long will Cronuts last?

All bakeries bake fresh croissants and sell them at a discount at the end of the day since they are best enjoyed fresh and eaten right away! However, if there are leftovers, you can store them in the refrigerator for 1-2 days. Even though they will still taste delicious, they won’t be as fresh as they used to be. When kept in an airtight container, they will stay fresh and tasty for about a week.

When it comes to Cronuts, what is the best glaze?

You can choose any glaze you like for your cronuts! It is always delicious to use the classic sugar glaze, but you can experiment with mixing it up. I love sugar, cinnamon-sugar, powdered sugar, maple, cream cheese frosting, or lemon glaze!

Each puff pastry sheet makes 3 cronuts if a large round cookie cutter is used. Using a smaller cookie cutter will allow you to make 4 or 5 cronuts with each puff pastry sheet.

Crazy Delicious Puff Pastry Cronuts!
Yield: 3-4 cronuts per 1 puff pastry sheet

Crazy Delicious Puff Pastry Cronuts!

Prep Time: 25 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 40 minutes


  • Puff pastry sheets, thawed but still chilled
  • Small amount of flour for dusting
  • I egg, beaten
  • Vegetable or Canola oil for frying
  • ½ c. white granulated sugar
  • 1-2 tsp. ground cinnamon
  • 1 c. heavy cream
  • 2 tsp. vanilla extract
  • 4 large egg yolks
  • 1/3 c. white granulated sugar


  1. In a deep fryer or large pan, heat oil to 350 degrees F.
  2. On a lightly floured surface, unfold a puff pastry sheet.
  3. With a pastry brush, brush each third of puff pastry sheet with a light coating of beaten egg.
  4. Re-fold puff pastry back into thirds. Note: Each puff pastry sheet makes 3 cronuts if a large round cookie cutter is used. Using a smaller cookie cutter will allow you to make 4 or 5 cronuts with each puff pastry sheet.
  5. Freeze puff pastry sheet for 15 minutes, to give it some extra stability.
  6. With a round cookie cutter, keeping the puff pastry sheet folded into thirds, cut through all 3 layers of the folded puff pastry sheet. (All 3 layers are used to make 1 cronut.) Continue cutting cronuts from the folded puff pastry sheet. Note: Using a smaller round cookie cutter will give you more smaller cronuts.
  7. With a smaller round-shaped item (the round end of an icing piping tip works great), cut a hole in the middle of each cronut. Note: If you wish, the puff pastry remaining from the outside of the large circles of the circles you just cut) can also be cut into various shapes and fried for additional odd-shaped cronuts. Additionally, use the smaller circles cut from the middle of each cronut to make “cronut holes.”
  8. When oil is heated to 350 degrees, place each cronut into the hot oil and fry for approximately 5 minutes, or until golden brown and puffy.
  9. Remove from oil and transfer to a plate lined with paper towel.
  10. Roll each cronut in sugar-cinnamon mixture, or drizzle each cronut with Crème Anglaise or other favorite icing.

Crème Anglaise (vanilla pastry icing):

  1. Combine cream & vanilla in saucepan.
  2. Heat over med. heat until bubbles form.
  3. In a small bowl, whisk together egg yolks and sugar until smooth.
  4. Slowly add egg yolk and sugar mixture to cream/vanilla in saucepan.
  5. Continue cooking until mixture is slightly thickened.
  6. Let cool for at least 1/2 hour prior to drizzling on cronuts.
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