Change up your morning treat with this lemon blueberry cronuts recipe. A cronut is a gorgeous creation, a cross between a doughnut and a croissant, bringing extra buttery crisp flavor! Someone was really in the mood for a sweet treat when they created this bad boy! We made homemade cronuts easier by turning it into a puff pastry donut. Come see how easy!
Lemon Blueberry Cronuts
A sweet, tart breakfast pastry filled with blueberry filling! A great addition to brunches, mid-day snack, or breakfast treat for the whole family. Cronuts are such a tasty creation, add in the lemon and blueberry and it throws it over the top.
What is a Cronut?
A cronut is a cross between a donut and croissant. Typically using a homemade croissant recipe which can take some time to perfect. A homemade cronut can be a bit difficult so to simplify things, we decided to create a semi-homemade version.
Our version uses store-bought puff pastry dough to get the raised up, buttery layers of a croissant. The cronuts are filled with blueberry and topped with a lemon glaze. Donut shape treats but without the hole in the center like a classic donut.
Making our Lemon Blueberry Cronut Recipe
Puff Pastry Donuts
Ingredients for Cronuts
- 1 box Puff Pastry
- 1 cup fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 Lemon for zest and juice
- ½ teaspoon Cinnamon
- ½ cup powdered sugar
- 1 to 2 teaspoon milk
- ½ teaspoon vanilla
Instructions for Cronuts
- Preheat oven to 350.
- Toss Blueberries in Cornstarch to coat evenly.
- In a medium sauce pan, heat blueberries, sugar and 1 tablespoon lemon juice on low until they begin to soften and release juices. Turn up the heat until bubbling, cook until blueberries start to break down and can be mashed and sauce begins to thicken.
- Sauce will thicken more as it cools.
- Cut puff pastry into rounds using cookie cutter or mold.
- Spoon COOLED blueberry filling into the center.
- Add a circle of puff pastry on top, pinch edges closed.
- Bake until raised and golden, about 20 mins.
- Mix powdered sugar, milk, vanilla and lemon zest together for glaze.
- Finish with lemon zest.
Another amazing Lemon Blueberry recipeÂ
How To Store Puff Pastry Donuts
You will want to store your puff pastry donuts in the fridge. The filling will go bad if it stays at room temperature. These are best when served warm, but they don't taste bad cold or reheated in the microwave.
What Is The Filling
I made a blueberry filling that then has a topping of a lemon zest glaze. You are welcome to swap out the filling to another fruit style filling. We love the pairing of lemon and blueberry, but raspberry would be another great option next to the blueberry.
Can I Double This Recipe
Absolutely. Feel free to make as many or as little as you would like. I have made extra when we had guests over and the recipe doubles nicely and without any troubles.
Will These Freeze
I have personally not tried to freeze these, but I will say they could become slightly mushy from the puff pastry if frozen and thawed. You are welcome to try it with one or two and see if it works well.
What If I Don't Have A Cookie Cutter
If you don't have a cookie cutter to make these puff pastry donuts you can easily use a cup or small bowl in your kitchen. Just place over the pastry and push down and it will easily slice right through.
More Amazing Blueberry Recipes
- Wild Blueberry Frozen Dessert
- Lemon Blueberry Cronuts (A croissant donut)
- Fathead Blueberry Bars (Keto)
- Lemon Blueberry Cream Cookies
Lemon Blueberry Cronuts
Buttery, flakey layers of puff pastry surrounding a quick and easy homemade blueberry filling covered in a sweet tart lemon glaze!
Ingredients
- 1 box Puff Pastry
- 1 cup fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 Lemon for zest and juice
- ½ teaspoon Cinnamon
- ½ cup powdered sugar
- 1 to 2 teaspoon milk
- ½ teaspoon vanilla
- CLICK PIN PHOTO TO VISIT SITE FOR FULL RECIPES
Instructions
- Preheat oven to 350.
- Toss Blueberries in Cornstarch to coat evenly.
- In a medium sauce pan, heat blueberries, sugar and 1 tablespoon lemon juice on low until they begin to soften and release juices. Turn up the heat until bubbling, cook until blueberries start to break down and can be mashed and sauce begins to thicken.
- Sauce will thicken more as it cools.
- Cut puff pastry into rounds using cookie cutter or mold.
- Spoon COOLED blueberry filling into the center.
- Add a circle of puff pastry on top, pinch edges closed.
- Place on cookie sheet, Bake until raised and golden, about 20 mins.
- Mix powdered sugar, milk, vanilla and lemon zest together for glaze.
- Finish with lemon zest.
Nutrition Information:
Yield: 6 Serving Size: CRONUTAmount Per Serving: Calories: 300
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