Ingredients
Scale
Cronuts:
- 1 sheet puff pastry (I used pepperidge farm)
- 2 cups oil
Topping:
Ganache:
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Unfold your puff pastry sheets (they come folded into thirds) and leave them out at room temperature to defrost – about 15 to 20 minutes.
- In a small bowl combine the cinnamon and sugar, set aside.
- Heat the oil in a small saucepan over medium-high heat. Cut out 3 donut shapes out of each sheet. If you don’t have a donut cutter, then use a small glass. Use a pastry tip (or other small round object) to cut out small holes from the center. Form the scraps into a ball and roll out with a rolling pen. Make additional donut with this!
- Fry each donut ring in the oil for about a minute each side. The first one may take more than 1 minute since the oil may not be at optimal heat, but the goal is to get a deep, golden color. Once done, move the cronut to the cinnamon and sugar bowl, toss and coat.
- For the chocolate ganache simply combine the ingredient in the microwave for 1 minute, stirring every 15 seconds until fully melted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1