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.