Cronuts

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment.
2. Mix together sugar and cinnamon in small bowl.
3. Sprinkle 1 tablespoon of the cinnamon-sugar mixture onto a clean work surface.
4. Place the puff pastry on top of the cinnamon-sugar and roll it into a 16 x 9-inch rectangle.
5. Sprinkle another tablespoon of the cinnamon-sugar on top of the puff pastry.
6. Fold the puff pastry in half, short end to short end.
7. Roll the dough into a 16 x 9-inch rectangle again.
8. Brush the top of the pastry with the beaten egg and sprinkle it with 1 tablespoon of the cinnamon-sugar.
9. Repeat steps six through eight two more times.
10. Cut doughnut shapes in the dough using two round biscuit or cookie cutters, one large and one small. There should be enough puff pastry to make 8–10. If you don’t have the right size cutters, a glass and the cap from a jug of milk or bottle of soda pop will work.
11. Place the cronuts on the baking sheet at least an inch apart. (Bake doughnut holes by placing between the cronuts.)
12. Bake for 25–30 minutes. Check them after 25 minutes to prevent overcooking, which results in crunchy and hard pastries.
13. Remove the cronuts from the oven.
14. Stir together the powdered sugar, milk, and vanilla in a small bowl.
15. Drizzle the icing over the cronuts and serve warm.