Croissant + Donut= CRONUT. Two of the most delicious things that exist married to make a third most delicious thing, thanks to The Dominique Ansel Bakery in New York. Ansel created this hybrid pastry in May of this year, and as all things do, the sensation has trickled down from NYC to the rest of the country. Apparently, Ansel’s Cronuts have people lined around the block. He fills his with cream, and no doubt makes dough from scratch.
Being in Tulsa, and far, far away from NYC, and being lazy on a Sunday, I decided to make The Poor Man’s Cronut, a la Pillsbury. No so shockingly, they were delicious.
We used a can of Pillsbury Croissants (the biscuit kind, not the triangular kind, although it doesn’t really matter.) and balled them up and flattened them a little. Next, we cut the middles out – (tiny cookie cutter or bottle cap? That’s what we used.) Then, fry them up in vegetable/canola oil that is around 270 degrees – they fry quickly so be ready to flip!
Or, make a glaze – I might try to do this next time. And there WILL be a next time.