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These Puff Pastry Cronuts with Buttermilk Glaze are delicious, so easy to make, and they just melt in your mouth! This recipe will become your go-to for cronuts!
Puff Pastry Cronuts with Buttermilk Glaze!
The cronut is one of those things where you think to yourself, now why didn’t I think of that? It’s such a novel idea that is pure genius. I had my first one a couple of years ago in Southern California, and now that I live in Japan, they are pretty hard to come by. That just simply means that I need to make them myself!
I have been playing around with this cronuts recipe for a while now, but I think I finally nailed it with this easy, semi-homemade version! I like them simply dressed, and that’s why I opted for a simple sprinkling of cinnamon sugar and a dunk in buttermilk glaze. The flavors are subtle, and they don’t overpower the buttery flakiness of the cronut itself.
Making Puff Pastry Cronuts
The process of making this recipe is relatively easy. Just make sure you defrost your puff pastry dough in the refrigerator overnight!
Different Cronut Flavor Combination Ideas:
- Instead of cinnamon, use pumpkin pie spice in the sugar coating, and instead of buttermilk, use pumpkin puree and a splash of milk for Fall!
- Split the cronut in half to form 2 smaller ones. Then, fill it with some pastry cream. Finally, place the two parts back together and drizzle with a chocolate glaze. YUM!
- Use the same method as above, but fill the cronut with lemon curd, and drizzle with a white chocolate glaze!
- Add a citrus zip to the cronuts by using lime juice instead of buttermilk, and add in some zest.
- These will keep in an air-tight container at room temperature for 24 hours. But I guarantee they won’t last that long!
- prep bowls
- wire rack
- rimmed baking sheet
- mixing bowls
- pastry brush
- donut cutter
- medium saucepan
Puff Pastry Cronuts with Buttermilk Glaze
- 17.3 ounce box Pepperidge Farms Frozen Puff Pastry, defrosted
- 1 large egg beaten
- ½ cup granulated sugar
- 1 teaspoons ground cinnamon
- 3 cups vegetable oil
- 2 cups powdered sugar
- 1 ½ Tablespoons buttermilk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- In a small bowl, beat egg with a fork until combined; set aside.
- Place a wire rack on a rimmed baking sheet; set aside.
- Combine sugar and cinnamon in small bowl; set aside.
- Lightly flour your work surface, and unroll one sheet of puff pastry dough. Brush dough with half of the beaten egg, and fold puff pastry dough up into thirds (just how it came out of the box). While dough is folded in thirds, cut out 3 donuts using a 3-inch donut cutter (or 3-inch round cutter, and then use a smaller round cutter to cut out the hole). Repeat with another sheet of puff pastry dough. Place cut out rings and holes on the prepared wire rack, and freeze for 15 minutes.
- While dough is in freezer, heat oil to 375 degrees F in a large, deep saucepan over medium-high heat. When the oil is up to temperature, fry the dough 2 at a time until golden brown and puffed—fry 3-5 minutes on one side, flip over and fry for another 1-2 minutes. Drain briefly on a paper towel-lined plate, and then roll them in cinnamon sugar mixture. Repeat with remaining dough and donut holes.
MAKE BUTTERMILK GLAZE
- In a medium bowl whisk together powdered sugar, buttermilk, salt, and vanilla until smooth. Thin with additional buttermilk as needed, one-half teaspoon at a time. Dip each sugared cronut into glaze and place on wire rack until ready to serve.