Instructions

• Remove the puff pastry sheets from the box and lay them flat on a work surface. If the sheets are frozen, let them sit at room temperature for about 15 minutes; if refrigerated, let them sit for about 5 minutes, until pliable.
• In a small bowl, whisk together 1 large egg and 1 tablespoon water until combined to make the egg wash.
• Place one puff pastry sheet on the work surface. Using a pastry brush, brush the egg wash evenly over the entire surface of that sheet.
• Lay the second puff pastry sheet directly on top of the egg-washed sheet and press the layers together gently around the edges so they adhere.
• Using a round cookie cutter for the outer circle and a piping tip (or a smaller round cutter) for the center hole, cut donut shapes from the two-layered pastry. You should get at least six cronuts, depending on cutter size. Keep any scraps to re-roll if desired.
• Pour 2 cups vegetable oil into a medium saucepan (do not overfill) and heat over medium-high heat until the oil reaches 350°F. If you do not have a thermometer, test by inserting a wooden skewer—bubbles should form around it when the oil is ready.
• Carefully lower a few cronuts into the hot oil, making sure not to overcrowd the pan. Fry in batches as needed.
• Fry each cronut until lightly golden brown on the bottom, about 30–45 seconds, then flip and fry the other side about 30–45 seconds more, or until both sides are lightly golden brown.
• Use a slotted spoon or tongs to transfer the fried cronuts to a paper towel–lined plate to drain excess oil. Allow them to rest on the paper towels for about a minute.
• When the cronuts have drained and cooled slightly, dust them with powdered sugar and serve.