Nuts for Cronuts

9 months ago


This more buttery and crispier take to the classic donuts will be your next favorite!



Recipe and photos by Marie Villanueva Pascual

Makes 6-8 servings


Pack of puff pastry

Vegetable oil (enough to fill about 2 inches in your cooking pot)


Choice of fillings:


1 tetra brick All-purpose cream

4 Egg yolks

1 cup Confectioners’ sugar

2 Tbsps All-purpose flour


Cream cheese:

½ brick Cream cheese

2 Tbsps Fruit preserve (mango, raspberry etc.)

¼ cup Confectioners’ sugar


Blueberry preserve or jam lemon sugar:

Fine zest from 2 lemons

1 cup Confectioners’ sugar sugar



1 cup Confectioners’ sugar

1 ½ Tbsps Milk with 1 drop food coloring (optional)


  1. Make your fillings, lemon sugar, and piping ahead of time:
    Cream filling: in a sauce pot, heat the cream on low fire. In a bowl whisk together the yolks, sugar and flour. As the cream begins to boil (you will see small bubbles on the side), pour the yolk-sugar mixture and whisk until it begins to thicken. Set aside to cool. When cool, put in a squeeze bottle.Cream cheese: simply whisk or use a hand mixer to blend cream cheese, fruit preserve, and confectioners’ sugar. Put in squeeze bottle.

    Blueberry jam or preserve: get about 4 tablespoons and whisk in a small bowl until smooth. Put in squeeze bottle.

    Lemon sugar: use a fine grater to get the yellow skin of the lemon. Be careful not to grate the white part, as this is bitter. Blend well with the sugar. The lemon oils will give the cronuts a fragrant smell,

    Piping: unlike the glaze you see on typical donuts, this will be slightly thicker creating a clear line or piping on top of your cronut. Simply mix confectioners’ sugar with milk and put icing bag with a round tip.

  2. Thaw puff pastry and pile 4 layers. Pat gently or roll over with rolling pin lightly but with just enough pressure to make the layers stick to each other. Use a donut cutter to cut.
  3. In a thick bottom pot, start to heat your oil. Let it rise to 350F, which will ensure a crispy, and not soggy, super greasy pastry. It’s better to use a cooking thermometer. If you have no thermometer, get a barbecue stick and dip in oil. When tiny bubbles briskly rise up to the sides of the stick, it is ready.
  4. Slowly lower the puff pastry, both the donut rounds and holes. About 2-3 pieces at a time only. Flip it, to cook the other side as well. Cook till a lovely deep golden brown. Let cronuts cool on a rack.
  5. At about 4 sides of your cronut, start “injecting” with your filling. Make sure that your cronut is cool so that the filling does not melt and run making it soggy.
  6. Then roll your filled cronuts in the lemon sugar. And finally, decorate with piping.


**Tip: another way to test if your oil is ready, get a piece of the extra pastry or the donut hole and drop it in first. If it begins to briskly bubble around the pastry, your oil is ready.

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