Quick and Easy Glazed Cronuts

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Ever wanted a cronut without having to wait in line or make laminated dough from scratch? This recipe is your shortcut to bakery-quality glazed cronuts in your own kitchen. Flaky, buttery layers meet the sweet crackle of vanilla glaze in this fast-track version that delivers everything you want in a cronut—minus the hours of prep.

Cronuts, a hybrid of croissants and doughnuts, took the world by storm for good reason. They’re light yet rich, crisp on the outside with a soft interior, and just indulgent enough to feel like a luxury. Traditionally, they take days to prepare. But this recipe skips the lamination and uses puff pastry instead, giving you incredible results in under an hour.

The secret? Frozen puff pastry. When properly thawed, rolled, and shaped, it puffs and crisps beautifully in hot oil, creating layers that mimic croissant dough. All you have to do is cut, fry, glaze, and enjoy.

This recipe is ideal for brunches, parties, or weekend treats. And they’re a guaranteed conversation starter. People will assume you bought them from a fancy bakery—you don’t have to tell them how easy it was.

You get that addictive contrast of textures: crispy outside, airy inside, with a glossy vanilla glaze that seeps into the layers just enough to sweeten every bite.

Make them once, and you’ll want to experiment with flavors: cinnamon sugar, chocolate drizzle, or even a custard filling. But start with this classic glazed version—it’s a perfect introduction.

They’re best fresh, but you can fry them in advance and glaze right before serving. Serve warm or at room temperature.

Perfect with coffee, tea, or cold milk. One bite and you’ll understand the hype.

It’s also a fun project with kids or friends. The transformation from pastry to cronut happens fast, and the payoff is huge.

These cronuts are smaller than their bakery cousins, so they’re easier to manage and ideal for sharing. Or not. No judgment.

Use high-quality puff pastry for the best results. The better the butter, the better the flavor.

You don’t need a deep fryer—a heavy-bottomed pot and a thermometer will do. Just don’t walk away while frying.

Simple ingredients, impressive outcome. That’s the kind of baking we love.

Servings: 8 cronuts

Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 10 minutes
Total Time: 45 minutes

Ingredients:

For the Cronuts:

• 1 sheet frozen puff pastry (thawed but still cold)
• 2 tbsp all-purpose flour (for dusting)
• Vegetable oil, for frying

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (plus more if needed)
• 1/2 tsp vanilla extract

Instructions:

1. On a lightly floured surface, roll out the puff pastry slightly to smooth edges.
2. Using a round cutter (about 3 inches), cut out circles. Then use a smaller cutter to make holes in the center (like a doughnut).
3. Heat 2 inches of oil in a deep pan to 350°F (175°C).
4. Fry 2-3 cronuts at a time for 1-2 minutes per side, until golden brown and puffed.
5. Drain on a paper towel-lined rack.
6. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip the warm cronuts into the glaze or drizzle over the top.
7. Let set for 10 minutes before serving.

Tips:

• Work quickly while puff pastry is cold for best puff.
• Re-roll scraps once for more cronuts, but layers won’t be as defined.
• Use a thermometer to monitor oil temperature—too hot and they burn, too cool and they soak oil.

Why You Will Love This Recipe:

You get bakery-style cronuts in under an hour with no special equipment. They’re crisp, flaky, sweet, and impossible to stop eating.

This quick cronut recipe uses puff pastry to create flaky, golden doughnut hybrids with a sweet vanilla glaze. Easy to make, impossible to resist.