Name: Cronut
Yield: 6

This Cronut Recipe changes everything. Flaky, buttery, sweet, and done in just 35 minutes thanks to one straightforward store-bought shortcut!

There’s nothing like a fresh cronut paired with a cup of hot chocolate or a pumpkin spice steamer.

author’s note

These Shortcut Cronuts Taste Like They Came From A Bakery!

If you’ve ever stared at bakery cronuts through a display case and thought, there’s no way I’m making those at home, same. They always felt like one of those pastries that belonged in fancy bakeries with pastry chefs and layers upon layers of dough.

Then I started wondering if I could create a version with the same flaky layers and crisp outside without spending two days laminating dough. After some experimenting, I landed on a reliable shortcut: frozen puff pastry.

The first time I made these, I fully expected them to be one of those “close enough” recipes. Instead, I pulled one from the fryer, rolled it in cinnamon sugar, drizzled on maple glaze, and honestly couldn’t stop laughing. The layers puffed up beautifully and the outside had that lightly crisp, bakery-style crunch.

My kids circled the kitchen before they had even cooled down. And after one bite, nobody cared that these weren’t the all-day bakery version.

These cronuts give you all the flaky, buttery goodness without turning your kitchen into a pastry school.

Ingredients

Ingredient	Swaps & Tips
Puff pastry sheets	Pepperidge Farm is a reliable for this cronut recipe. Follow thaw directions exactly.
Egg wash	Brush lightly. Too much can make layers slippery.
Vegetable or canola oil	Use any neutral oil with a high smoke point.
Granulated sugar	Roll cronuts while still warm so it sticks.
Cinnamon	Add more for stronger cinnamon flavor.
Maple syrup	Milk can thin the glaze if needed.

Folding puff pastry into thirds, chilling, cutting into circles, and frying in hot oil.

How To Make This Cronut Recipe

Thaw Dough: Lay pastry on floured surface, brush with egg wash, fold, and freeze.
Heat Oil: Heat to 350°F for frying. It is satisfying to this Deep Fryer!
Cut: Use cutters to shape cronuts and holes. Here is the biscuit cutters I use.
Fry: Fry until the edges turn golden, about 5 minutes.
Coat: Roll hot cronuts in cinnamon sugar mix.

Frying pastry, rolling in cinnamon-sugar, and drizzling the cronuts with a satisfying glaze.

chelsea’s recipe tip

My Top Tips For Success

Number One tip: Use a candy thermometer for precise oil temperature.
Fry only 3-4 cronuts at a time to avoid temperature drop.
Roll the fried cronut recipe in the cinnamon-sugar mixture immediately after draining off excess oil; otherwise, the sugar won’t stick.