Puff pastry cronuts. Fresh homemade cronuts made with puff pastry featuring layers of flaky pastry. Dip in melted chocolate and add plenty of sprinkles to make them as sweet as possible.
Hello 2019. Yay, hope you all had a wonderful start to the new year. After a short break from blogging in December, I’m back on work mode to bring you another exciting year of incredibly delicious recipes. November was a super busy month for me as I was planning and presheduling the posts and recipes for December. Well, I think I had a well planned holiday, and I hope you enjoyed all the recipes.
So, let’s celebrate the brand new year with a super simple recipe that even a novice cook can easily create. I’m talking about these puff pastry cronuts. Cronut, a cross between doughnuts and croissants, resemble doughnut with a hole in the middle but has the flaky texture of croissants. Making the perfect cronut is obviously a time consuming process, so we’re going to make it easier with the help of puff pastry.
I used store bought pastry sheets to make these puff pastry cronuts. Just follow the packet directions to prepare the sheets. I bought ready rolled pastry sheets, but some sheets do need to be rolled out. So, make sure you follow the instructions.
We’re going to make tall, flaky cronuts. In order to make them taller, you’ll need to stack up a few sheets. Once the pastry sheets are baked, they’ll turn really flaky with plenty of layers.
Ok, let’s make puff pastry cronuts. Depending on the amount of cronuts you want to make, use more or less number of sheets. I used 6 puff pastry sheets to make 18 cronuts. Place 3 sheets on top of each other, and don’t forget to brush them with egg wash. Cut out circles to resemble donuts.
I like them baked in the oven, but deep frying is also a great option. When the cronuts come out of the oven, roll them in cinnamon sugar, drizzle with a generous amount of melted chocolate (oh yum!!), and add sprinkles.
These flaky, sweet puff pastry cronuts are apt for any special occasion. Enjoy!