• Prep 30 mins
  • Total 45 mins
  • Easy
  • Serves 4

These cronuts (donuts made with croissant dough) are so fun! Premade puff pastry and instant pudding make these so easy to put together quickly. You can serve them with any of the glazes below, or get crazy and come up with your own fillings and glazes!

Allergies

  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

Cronuts

  • 1 package (17 ounces) frozen puff pastry sheets, defrosted
  • 1/4 cup unsalted butter, melted
  • 1 package (5.1 ounces) instant vanilla pudding
  • 3 cups cold milk

Raspberry Lemon Glaze

  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1 tablespoon whole milk
  • 1/4 cup seedless raspberry jelly
  • 1 cup confectioners’ sugar, plus more as needed
  • 1/2 cup freeze-dried raspberries, for topping

Chocolate Glaze with Sprinkles

  • 3 tablespoons dark cocoa powder
  • 3 1/2 tablespoons whole milk
  • 1 tablespoon vanilla extract
  • 1 cup confectioners’ sugar, plus more as needed
  • 1/2 cup rainbow sprinkles, for topping

Maple Glaze with Candied Walnuts

  • 1/4 cup maple sugar
  • 1 tablespoon vanilla extract
  • 1 cup confectioners’ sugar, plus more as needed
  • 1/2 cup candied walnuts, crushed, for topping
  • Step 1

    On a clean, floured work surface, use a rolling pin to gently roll defrosted puff pastry sheets out into two 8 X 12-inch rectangles.

  • Step 2

    To prepare the cronuts, use a biscuit cutter or 3-inch-wide cup to cut 18 circles in the puff pastry. You should have 9 cronuts per sheet. Layer 3 circles on top of each other and pinch the edges together to seal. Use a rolling pin to lightly flatten each stack of cronuts into 5-inch circles, then cut a 1-inch circle from the middle of each cronut.

  • Step 3

    Install a crisper plate in both baskets. Place 2 cronuts in each basket. Insert baskets in unit.

  • Step 4

    Select Zone 1, select BAKE, set temperature to 350°F, and set time to 11 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press START/PAUSE to begin cooking.

  • Step 5

    While cronuts are baking, prepare the filling. In a large bowl, add instant pudding and milk and whisk until thick. Transfer to a piping bag with a frosting tip and place in the refrigerator until the cronuts are done.

  • Step 6

    Prepare your desired glaze by whisking together all glaze ingredients, except the topping. The glaze should be thick enough to coat a whisk. If necessary, add confectioners’ sugar 1 tablespoon at a time until thick.

  • Step 7

    When cooking is complete, transfer cronuts to a plate and allow to cool completely.

  • Step 8

    Remove the pudding filling from the refrigerator. Carefully insert the tip of the pipping bag into the middle layer of each cronut and squeeze gently to fill. Dip the tops into the prepared glaze, coating generously, then sprinkle with desired toppings.