Air Fried Cronuts with Raspberry Glaze
Quick and easy air fried cronuts (croissant/donuts) with a raspberry glaze. These can also be baked in the oven and take such little time to make! You can also substitute raspberries for your favorite fruit!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Baked Goods, Breakfast, Dessert, Snack
Cuisine American, Dessert
Cronuts
- 1 sheet of puff pastry thawed but still firm. If your pack comes with 2 sheets, thaw both of them and follow the instructions accordingly.
Raspberry Glaze
- 1/2 cup seedless raspberry jam *or your favorite seedless jam
- 2 tbsp hot water + extra
- 1/2 cup confectioner's sugar plus more if necessary for texture
- freeze dried raspberries for garnish optional
For the cronuts:
Unroll a sheet of puff pastry on a flat surface and allow it to thaw until chilled, firm and pliable (about 15-20 min.) Keep an eye on it because you don't want it to over thaw and become too soft/breakable.
Use the top of a mason jar, drinking glass or biscuit cutter to cut the dough into 12 circles.
Stack 3 of the circles on top of each other and use your hands or a rolling pin to gently press them together and seal the edges to form a thicker piece of dough. Be careful not to flatten the dough too much, just seal the circles together to create one thick piece of dough, so it doesn't separate when baking!
Use a small knife to cut a hole out of the center of the dough. Cinch the edges around the hole to make sure the layers don't separate. You can keep the small pieces and air-fry the "cronut holes" if you want.
Air fry the dough at 360 degrees for 15-20 minutes, until the cronuts are golden brown and flaky. You can also bake at 375 for 20-25 minutes, or follow the instructioins on the puff pastry box. NOTE: If you have a convection option on your oven, use that to mimic an air fryer!
For the raspberry glaze:
In a bowl, combine the jam with the hot water and whisk until smooth, until there are no gelatinous clumps. If the jam is still clumpy, add a little more hot water and keep whisking. It should still be thick and jammy (not watery,) but smooth.
Whisk in the powdered sugar a little at a time, until the icing is thoroughly combined and smooth.
If the jam glaze is too thick, stir in a little water or milk until it reaches the desired consistency. If the jam is too thin, add more powdered sugar until you reach the consistency of your dreams.
Dip each cronut into the glaze, then spin the cronut to get the top fully coated and prevent the glaze from dripping down the sides. Place on a plate and top with freeze dried raspberries, sprinkles or another freeze dried fruit of your choice. Enjoy!
*Note: each sheet of dough will give you 4-6 cronuts, depending on how big you cut them.
*If you don't have an air fryer, you can bake the cronuts! Bake according to the instructions on your puff pastry.
*Note: if you don't like raspberry, you can use any jam you like for the glaze! Just make sure it is seedless so the glaze will come out nice and smooth
** I got my freeze dried raspberries at Whole Foods- they have an awesome selection if you want to try other fruits! Keyword confectioners sugar, freeze dried raspberries, puff pastry, raspberry jam