I might be jumping on this bandwagon a little too late. What has it been, years now, since they were big? But for those of us that have always wanted to try cronuts and are without a decent bakery nearby, rejoice! This recipe is a super easy at-home alternative.
And it doesn’t require the hours of painstaking care, layering upon layering, that actual cronuts require.
If you omit the glaze, this recipe has 4 whole ingredients. Yep, that’s it. (With the glaze, it’s 7, also no big deal)
However, I prefer to make my own puff pastry (I personally love this recipe), which can complicate things. But you can make this ahead of time and freeze for up to 6 weeks. And storebought is fine (insert Ina Garten joke).
And puff pastry is so versatile anyway, that it’s perfect for the upcoming spring party season. Seriously. It’s an amazing replacement in some recipes that use crescent rolls. Or you can try my copycat hot pockets.
So, the taste. If you’ve been living under a foodie rock for a while (no shame) you might not have heard of this trend. Like the name might give away, it’s a croissant and a donut combined.
It has the flaky layers of a croissant, but with added sugar and in this case, cinnamon. Instead of rolling it together, you fold (and fold, and fold) and use some round cutters to cut out a donut shape. It is sweet, airy and light and delicious. It’s hard not to like!
Have you had a real cronut? How does this recipe measure up?
Until next time. X
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Easy Copycat Cronuts
Skip the bakery line with these easy copycat cronuts. With cinnamon sugar and a sweet, flaky layers, these will be sure to please.
- 1/2 c. granulated sugar
- 2 tsp ground cinnamon
- 14 oz puff pastry, thawed
- 1 large egg, beaten
For the glaze:
- 1 c. confectioner’s sugar
- 2 TB milk
- 1 tsp vanilla
- Preheat the oven to 375 and line a sheet pan with parchment paper.
- Mix the cinnamon and sugar in a small bowl and set aside.
- On a clean work surface, sprinkle 1 TB of the cinnamon sugar. Place the thawed puff pastry on top and roll into a rectangle about 16 x 9 inches. Sprinkle more cinnamon sugar on top.
- Fold the puff pastry in half, short end to short end and roll again into a rectangle about 16 x 9 inches. Lightly brush the top of the pastry with the beaten egg and sprinkle with another 1 TB of cinnamon sugar.
- Fold the puff pastry in half again and repeat the process two more times.
- Using two round biscuit or cookie cutters* cut out donut shapes from the dough. Both puff pastry sheets should yield about 4-5 cronuts each.
- Place them on the prepared sheet pan at least an inch apart. Place the “donut holes” in the negative space between cronuts. At this point, either toss the scraps or prepare a second sheet pan. They will taste just as good even though they’re ugly.
- Bake for 25-30 minutes. Begin checking at the 25 minute mark to prevent burning. If they overcook they will get crunchy and hard.
- In a small bowl, combine the confectioner’s sugar, milk and vanilla. Drizzle the icing over the pastries and serve warm.
- Store at room temperature in an airtight container for up to 3 days.
*I couldn’t find my cutters – a glass and melon baller work too!
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