Cookies and Cream Puff Pastry Doughnuts.
I did something wonderfully terrible.
Perhaps I should say terribly wonderful? You pick.
GUYS. Freaking puff pastry donuts. Puff pastry! It’s so simple. SO easy. But so flakey and wonderful. I sort of wanted to call these cronuts, but they are so not cronuts. But they almost taste like cronuts and have quite a similar texture!
Again, you pick.
I made these in anticipation for Eddie’s birthday that’s coming up, you know, testing recipes for him and all. I’ve always talked about how he has a real birthday dessert but then also, like a week or two before, he has a blog birthday dessert. This would be his blog birthday dessert. That he ate two weeks ago. Real life. Thanks internet.
The funny thing about this year’s blog dessert versus birthday dessert conversation, is that he is demanding his blog dessert FOR his real birthday dessert! That’s how much he loves these. See, he’s a cookies and cream freak. I have never seen him eat any other flavor of ice cream, except for plain vanilla with fruit. His go-to order is always cookies and cream. And anytime he sees a cookies and cream donut, he has to have it.
We have fought over one… multiple times.
Let’s talk about how embarrassingly easy these things are. I’m so horrified at just how easy they are that I should probably eat two more before telling you the deal. Hold up.
Store bought puff pastry, thawed and cut into doughnuts. SO SIMPLE.
Fry them in some oil – it doesn’t need to be a lot – and guess what?! I was out of everything but olive oil and coconut oil sooo…. I fried these in coconut oil!
Does that mean they are healthy?
I’m kidding. But not.
So I did the whole coconut oil fry thing. It’s possible! I tested it! You can do it, in case you’ve been wondering. I had been wondering. So glad these doughnuts presented themselves to me as my test subjects. After the fry though, that’s when things get reeeaaalll good.
Creamy vanilla icing and tons of crushed cookies. The texture! The sweetness! I want to cry. I might.
I need another doughnut.
- coconut, vegetable or canola oil for frying
- 4 sheets puff pastry, thawed
- 1 egg, lightly beaten
- 1 heaping cup of powdered sugar
- 1/4 cup heavy cream
- 2 to 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 to 2 cups chocolate sandwich cookies, like Oreos, crushed
- Heat about 3 to 4 inches of oil over medium-low heat in a large potted fitted with a candy thermometer. You want the oil to be about 350 degrees, not higher.
- Take the sheets of puff pastry (they will most likely be folded into thirds) and slice them on the seems. Each sheet will be cut into thirds. Once they are separate, brush one side of the cut piece with the beaten egg. Place a second piece on top of that, and brush it with beaten egg. Place the third piece on top. Gently press so they stick together. Repeat with remaining sheets – you should have 4 long rectangles now that have 3 sheets stacked in each.
- Using a biscuit or doughnut cutter, cut holes in the stack. You will probably get 3 doughnuts from each (feel free to fry the scraps as they are also delish!). Cut a hole in the center – I actually use an apple corer for this part, but anything that can cut a hole right in the center will do.
- Fry your doughnuts 2 to 3 at a time (no more as it will lower the oil temp) until they are golden and puffed, about 2 to 3 minutes each. Place on a paper towel to drain excess grease and repeat with remaining pastry.
- To make the glaze, whisk together the sugar, cream, milk and extract. The mixture may look lumpy at first but just continue to stir and it will come together – I tend to stir to 3 to 5 minutes. If it’s too thick for dipping, add more milk 1 tablespoon at a time. If it becomes too liquidy, add more sugar 1/4 cup at a time.
- Dip each doughnut in the glaze and sprinkle with the crushed cookies. Serve immediately.
- Note: you can also make more doughnuts by not stacking the pasty – they will still be delicious, just not as high and flakey.