- 1/2 of this croissant dough or 2 (8-ounce) canisters Pillsbury refrigerated crescent dinner rolls
- Apple Cider Caramel
- Cronut Frosting
- Apple Pecan Pie Topping
- Follow this croissants dough recipe through step 7.
- Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet.
- Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
- Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
- While the doughnuts rest make the caramel.
- Make the frosting,
- Make the apple pecan pie topping.
- Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown.
- Place on a baking sheet lined with paper towels and allow to cool before frosting.
- Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce.
- Eat! Like IMMEDIATELY! These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.
Apple Cider Caramel
- 2 cups apple cider
- 1/4 cup butter
- 1 cup dark brown sugar
- 3/4 cup cream
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.
- Reduce the heat and add the brown sugar, butter, cream and cinnamon.
- Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color.
- Remove from the heat and stir in the vanilla.
- Set aside to cool and thicken more.
- 1 stick butter, softened to room temperature
- 2 ounces cream cheese, at room temperature
- 1 2/3 cups powdered sugar
- 2 tablespoons apple cider caramel sauce
- 1 tablespoon milk
- in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes.
- Add powdered sugar and caramel sauce and beat until smooth and combined.
- Beat in the milk.
- Set aside in a cool area.
Apple Pecan Pie Topping
- 2 tablespoons butter
- 1 1/2 cups honeycrips or pink lady apples, cored and chopped
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Heat a medium size skillet over medium heat, add the butter.
- Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes.
- Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized.
- During the last minute add the vanilla and cook another minute.
- Remove from heat and set aside, but keep just slightly warm.