These Cheater Cronuts are a cross between a doughnut and a croissant. It takes New York bakeries days to make but you can make them homemade in minutes!
If you have been to New York in the last couple of years you have probably heard of Cronuts! If not, the Cronut was created by Dominique Ansel in his bakery in NYC. It is a croissant combined with a doughnut, usually tossed in sugar and filled. To get an original Cronut be prepared to stand in line for possibly hours as soon as the bakery opens. Making one yourself isn’t any easier, Dominique Ansel actually gave out his recipe HERE and it’s a grueling 3 day process. I think he figured not many people would be crazy enough to attempt it! I definitely don’t have time for that. Hence, our version of the “cheater” Cronut! I can guarantee you that this version is not going to be better than the original but it is still REALLY good! And for those of you that have never had one before, you won’t know any different! You will think this is amazing! They are super tasty. Flaky crescent layers, delicious fillings, and sugary coatings just put regular doughnuts to shame. You make the base the same every time, then you can add different fillings and toppings to make each one unique! We did a raspberry filled and pudding filled and I really liked how both turned out!
Pic from my trip to New York last week!
- Vegetable oil (enough to fill a deep fryer or large sauce pan)
- 2 cans crescent rolls
- Heat oil in a deep fryer to 350 degrees or in a saucepan over the stove on medium.
- Open crescent roll cans and roll out. Pinch together the diagonal lines so you have 4 rectangles. Stack all 4 rectangles on top of each other then cut in half so you have 2 squares.
- You can either cut a hole in the middle of the square for a square shaped cronut, or cut a large circle out of the square then a small circle in the center for a traditional circular cronut. If you do the circle, you can use the excess dough to make a third cronut. Repeat with the second crescent roll container. Makes 4 square cronuts or 6 round.
- Once the oil has reached 350 degrees, carefully place the cronut dough into the fryer. Fry until it is nice and golden on the first side then flip and fry the other side. Remove from oil and place them on a rack or paper towels to drain excess grease.
- Let them cool at least five minutes before adding filling or coatings.
- If you have a kitchen tool that you can use to inject pastries with fillings you can make 4 holes along the bottom and add filling. If you want to take the easy route, just cut the cronut in half and pipe the filling into the sides using a plastic baggie with a hole cut out of one corner.
- You can toss the cronut in sugar or top with chocolate sauce. We did a pudding filled with chocolate topping, and a raspberry filled tossed in powdered sugar. Both were really good!