caseydog

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Maple Pecan Cronuts

CroNuts001.jpg


Ingredients

Puff Pastry (homemade or store bought)
1/2 Cup Maple Syrup
1/2 Cup Dark Brown Sugar
4 TBSP Butter
1/2 Cup chopped pecans (or as much as you need for your quantity)

Intructions

Roll your puff patry thick. If using store bought, fold twice for triple thickness, and roll. Cut circles with a pastry cutter of a drinking glass. Punch out a hole in the center with a pastry cutter, or whatever you have that is the size you want. Place the cronuts on a gresed baking sheet, and bake at 400F for 20 minutes (or until golden brown).

Mix Maple syrup, brown sugar and butter in a small saucepan. Heat until it reaches a gentle boil, and the brown sugar completely melts.

Remove cronuts from the oven, and alow to cool for about ten minutes. Dip cronut tops into the maple glaze multiple times, allowing the glaze to run down the sides between dips. Drizzle chopped pecans on top of the cronuts.
 

The Late Night Gourmet

Home kook
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Man, you didn't do yourself any favors with your (lack of) description. The difference between a cronut and a donut is that a cronut is made similarly to a croissant. Your puff pastry serves that purpose. Plus, this is a super easy recipe to throw together, which is also a big plus.
 

caseydog

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Man, you didn't do yourself any favors with your (lack of) description. The difference between a cronut and a donut is that a cronut is made similarly to a croissant.

When I made this, I figured it had less than a one percent chance of even making the short list of contenders. It is easy to make, and it tastes good, so as they say, "It is what it is."

CD
 
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