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Julie Van Rosendaal - Cronuts

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Julie Van Rosendaal continues food mash-up madness on the Eyeopener. This week she combines a croissant and a doughnut in to what New Yorkers call a cronut.








Easy Cronuts

1 pkg. puff pastry shells, thawed
canola oil, for cooking
icing sugar
pure maple syrup

Place the puff pastry shells on a cutting board and cut through their inner circles, removing them. Heat a couple inches of oil in a deep, heavy pot (or use a deep fryer) until about 325F - hot, but not smoking. Carefully drop a few rings and circles of pastry at a time into the pot without crowding it and cook, turning as necessary, until puffed and golden. Transfer to paper towels to drain.

Meanwhile, put about 1/2 cup icing sugar into a small bowl and add enough maple syrup to make a runny glaze. Drizzle over the doughnuts while they're still warm. Serve immediately. Makes 6 cronuts (dossaints) and 6 holes.
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