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!