Cheater Cronuts
User Reviews
5
Cheater Cronuts
Description
Cheater Cronuts use store-bought crescent roll dough shaped into donuts or squares with holes cut out, fried in vegetable oil heated to 350°F until golden on both sides. The result is a light, layered fried pastry with a crisp exterior and soft, slightly layered texture inside, resembling a donut-crossed-with-croissant.
After frying, cronuts are drained to remove excess oil and cooled before adding fillings such as vanilla pudding, caramel, or raspberry preserves. Coatings of powdered sugar, cinnamon sugar, or melted chocolate add sweetness and variation. These homemade cronuts offer versatility in shape, fillings, and toppings without requiring traditional dough techniques.
They can be stored covered or frozen for later consumption. Using a food thermometer to maintain the correct oil temperature helps achieve the best texture and avoid greasy or undercooked dough. Using a donut cutter results in a traditional rounded shape, but squares are equally workable.
Ingredients
- vegetable oil (enough to fill a deep fryer or large sauce pan)
- 2 cans crescent rolls or sheets
Options for coating:
- powdered sugar
- cinnamon
- sugar
- chocolate
Options for fillings:
- vanilla pudding
- caramel
- raspberry preserves
Instructions
- 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 if using crescent rolls. If using crescent sheets, this step isn't necessary.
- For square shaped cronuts, stack all 4 rectangles on top of each other then cut in half so you have 8 squares. Cut a hole in the middle of each square to make 8 square cronuts.
- For donut shaped cronuts, use a donut cutter or cookie cutter to cut the dough into the shape of donuts. First cut the large circle, then a small circle in the center for a traditional circular cronut.
- 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. See ideas for fillings and toppings in post above.
- 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. Pictured here: A raspberry filled cronut tossed in powdered sugar, a plain cronut with vanilla glaze and sprinkles, a pudding filled cronut with chocolate topping.
Notes
- Use a donut cutter for classic donut shapes or leave dough squares for a simpler shape, rolling dough smoothly with minimal flour.
- Maintain oil at 350°F using a food thermometer to ensure even frying and avoid greasy cronuts.
- Drain fried cronuts on paper towels or racks to remove excess oil before cooling and filling.
- Store leftovers tightly covered and freeze if desired for future use.
- Nutrition information excludes fillings and toppings, which can be customized to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Sodium | 444mg | 19% |
| Sugar | 6g | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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