Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle

It's a croissant, it's a doughnut and it's also incredible.

👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●pot
●sauce pot
●bowl
●skillet
●microwave

📝 Preparation Steps

Follow this [croissants dough | http://go.foodgawker.com/1476964/https://www.halfbakedharvest.com/homemade-croissants-step-step-photos/] 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. 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.

apple cider2 cupsapple cider caramel sauce2 tablespoonsbutter2 tablespoonscup butter1/4tick butter (softened to room temperature)1 scinnamon1 teaspoonteaspoon cinnamon1/4

Make the frosting, 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.

butter2 tablespoonscup butter1/4tick butter (softened to room temperature)1 scream cheese (at room temperature)2 ouncesmilk1 tablespoon

Make the apple pecan pie topping, 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.

butter2 tablespoonscup butter1/4tick butter (softened to room temperature)1 scinnamon1 teaspoonteaspoon cinnamon1/4

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!

apple cider2 cupsapple cider caramel sauce2 tablespoons

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.

Nutrition Facts

calories

451 kcal

fat Content

24 g

serving Size

1 serving

fiber Content

1 g

sugar Content

69 g

sodium Content

226 mg

protein Content

1 g

cholesterol Content

61 mg

carbohydrate Content

77 g

saturated Fat Content

12 g

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