Quick Cinnamon Cronuts
Servings Prep Time
12 15minutes
Cook Time
14minutes
Servings Prep Time
12 15minutes
Cook Time
14minutes
Ingredients
  • 1/2cup coconut sugar(100 grams)
  • 2tsp cinnamon(2 grams)
  • 3sheets reduced-fat puff pastry, thawed(500 grams)
  • 1 free-range eggs, beaten(50 grams)
  • 1/2 cup caster sugar (110 grams)
  • 1tbsp almond milk, unsweetened(20 mls)
  • 1/2tsp vanilla extract(2.5 mls)
Instructions
  1. Preheat the oven to 190C and line a large baking tray with baking paper.
  2. Mix the cinnamon and coconut sugar in a bowl.
  3. On a clean bench sprinkle 1 tablespoon of cinnamon sugar and place a sheet of pastry on top.
  4. Sprinkle another tablespoon of sugar on top and fold the pastry in half.
  5. Use a rolling pin to roll out into a rectangle about 30cm x 20cm.
  6. Lightly brush the top of the pastry with egg and sprinkle with another tablespoon of sugar.
  7. Fold in half again, and roll out again to the same size. Repeat this process once more.
  8. Then repeat with remaining 2 sheets of pastry.
  9. Cut donut shapes from the dough, including the centre hole. Each sheet should give 4 cronuts (12 total). Place the cronuts onto the baking tray and place the holes on one side.
  10. Bake for 15 minutes, ensuring they are not left in too long as they will become too hard.
  11. In a small bowl mix caster sugar, milk and vanilla and drizzle over the warm cronuts.
  12. Serve warm or store for up to 3 days in an airtight container.
Recipe Notes

195 calories per serve.

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Quick Cinnamon Cronuts
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Rate this recipe!
Course Desserts
Cuisine Snacks
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Ingredients
  • 1/2 cup coconut sugar (100 grams)
  • 2 tsp cinnamon (2 grams)
  • 3 sheets reduced-fat puff pastry, thawed (500 grams)
  • 1 free-range eggs, beaten (50 grams)
  • 1/2 cup caster sugar (110 grams)
  • 1 tbsp almond milk, unsweetened (20 mls)
  • 1/2 tsp vanilla extract (2.5 mls)
Course Desserts
Cuisine Snacks
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Ingredients
  • 1/2 cup coconut sugar (100 grams)
  • 2 tsp cinnamon (2 grams)
  • 3 sheets reduced-fat puff pastry, thawed (500 grams)
  • 1 free-range eggs, beaten (50 grams)
  • 1/2 cup caster sugar (110 grams)
  • 1 tbsp almond milk, unsweetened (20 mls)
  • 1/2 tsp vanilla extract (2.5 mls)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 190C and line a large baking tray with baking paper.
  2. Mix the cinnamon and coconut sugar in a bowl.
  3. On a clean bench sprinkle 1 tablespoon of cinnamon sugar and place a sheet of pastry on top.
  4. Sprinkle another tablespoon of sugar on top and fold the pastry in half.
  5. Use a rolling pin to roll out into a rectangle about 30cm x 20cm.
  6. Lightly brush the top of the pastry with egg and sprinkle with another tablespoon of sugar.
  7. Fold in half again, and roll out again to the same size. Repeat this process once more.
  8. Then repeat with remaining 2 sheets of pastry.
  9. Cut donut shapes from the dough, including the centre hole. Each sheet should give 4 cronuts (12 total). Place the cronuts onto the baking tray and place the holes on one side.
  10. Bake for 15 minutes, ensuring they are not left in too long as they will become too hard.
  11. In a small bowl mix caster sugar, milk and vanilla and drizzle over the warm cronuts.
  12. Serve warm or store for up to 3 days in an airtight container.
Recipe Notes

195 calories per serve.

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