| Prep Time | 15 minutes |
| Cook Time | 14 minutes |
| Servings |
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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)
Ingredients
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Instructions
- Preheat the oven to 190C and line a large baking tray with baking paper.
- Mix the cinnamon and coconut sugar in a bowl.
- On a clean bench sprinkle 1 tablespoon of cinnamon sugar and place a sheet of pastry on top.
- Sprinkle another tablespoon of sugar on top and fold the pastry in half.
- Use a rolling pin to roll out into a rectangle about 30cm x 20cm.
- Lightly brush the top of the pastry with egg and sprinkle with another tablespoon of sugar.
- Fold in half again, and roll out again to the same size. Repeat this process once more.
- Then repeat with remaining 2 sheets of pastry.
- 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.
- Bake for 15 minutes, ensuring they are not left in too long as they will become too hard.
- In a small bowl mix caster sugar, milk and vanilla and drizzle over the warm cronuts.
- Serve warm or store for up to 3 days in an airtight container.
Recipe Notes
195 calories per serve.