Ingredients
Scale
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 14 oz puff pastry, thawed
- 1 large egg, beaten
For the glaze:
- 1 cup confectioner’s sugar
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat the oven to 375°F.
- 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 Tbsp 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 Tbsp 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.
Notes
tools
- sheet pan
- parchment paper
- small bowl
- pastry brush
- 3″ round cutter
- 1″ round cutter
- airtight container, for storage
*I couldn’t find my cutters – a glass and melon baller work too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian