top of page
  • Writer's picturemor beja

Puff Pastry Cremeschnitte Cronuts

So the Hanukkah is right here,

This year I did not work on many new recipes for the holiday..

But you can find all the wonderful recipes from last Hanukkah, these are actually the first recipes I posted on the blog! :)

Still, I wanted to make some new recipes for Hanukkah.

And I have here the SUPR EASY recipe - Puff Pastry Cremeschnitte Cronuts!

So so good!

Last year I posted a recipe for cronuts, of course you can make the dough from scratch using that recipe, and use handmade homemade dough!

But I know that there isn't always time and strength to make croissant dough.

And there are wonderful solutions for that,

I tried a ready made puff pastry for croissants I bought from the supermarket and it came out great!

No effort, no rolling, no folding, no kneading, no long waiting time.

Easy to make, looks amazing and it's really delicious.

Note that these types of dough come frozen and should be defrost in the refrigerator at least 8 hours before.


12 Cronuts

  • Pack of yeast puff pastry / croissant dough

  • 30 grams of soft butter

For the cream-

  • 225 ml whipping cream

  • 200 grams of cream cheese at room temperature

  • 80 grams of vanilla instant pudding

  • Pinch of salt

  • 1 liter of canola oil for frying

  • Carrot

  • Powdered sugar to sprinkle on top


  • Open the dough and cut it in half.

  • Spread on half a thin layer of soft butter and place the other half on top.

  • Press gently.

  • Cut the dough with a donut shape cutter. Or two round cookie cutters of different sizes.

  • Place in a pan and cover with a towel.

  • Let it rise for an hour.

  • Meanwhile, prepare the cream, whipping the whipping cream in a mixer, along with the cream cheese and instant pudding.

  • Transfer the cream to a piping bag with a large stared piping nozzle and place in the fridge.

  • Heat the canola oil in a large pot.

  • When the oil reaches a temperature of 160-170 degrees, put in a small piece of carrot and start frying the croissants.

  • If you do not have a thermometer, after the oil boils transfer to a medium heat. That the oil does not overheat and burn.

  • Fry each crown until golden on each side.

  • The dough will swell and that's good!

  • The two pieces of dough we put together with butter will try to separate in frying, that's fine. Just make sure they stay on top of each other.

  • After frying, transfer to a tray with absorbent paper.

  • Allow the cronuts to cool slightly.

  • Open each cronut in half, the two layers will separate easily.

  • Drizzle the cream we prepared earlier and close the cronut.

  • Sprinkle over powdered sugar. And it's ready!

Enjoy :)

Happy Hanukkah!

For more updates, recipes and conversations about delicious food, follow me on Instagram -


bottom of page