Strawberry Vanilla Bean Cronut Recipe

Imagine the magic of buttery, flaky pastry meeting the irresistible flavors of strawberries and real vanilla bean cream—this is the joy of the Strawberry Vanilla Bean Cronut. Each bite is a celebration: crisp and sugared on the outside, meltingly tender within, crowned with sweet-tart strawberry jam and a cloud of silky vanilla cream. Whether you’re looking to dazzle at brunch or simply to treat yourself to a homemade pastry, this recipe transforms basic ingredients into pure delight. Trust me, once you make your own Strawberry Vanilla Bean Cronut, you’ll never look at donuts or croissants the same way again.

this Recipe

Ingredients You’ll Need

Even the most show-stopping desserts are built on essential building blocks. The Strawberry Vanilla Bean Cronut is all about letting a few key ingredients shine—each one adds something special to the taste, texture, or pops of color you’ll love.

• Puff pastry (1 sheet, thawed): The secret to impossibly light, flaky layers—it’s the quick shortcut to pastry chef-level cronuts!
• Granulated sugar (1/2 cup): For that essential sparkling crunch when you roll the cronuts after frying.
• Cinnamon (1/2 teaspoon, optional): Adds warmth and a little extra complexity to the sugary crust.
• Oil for deep frying: Use a neutral oil with a high smoke point like canola or vegetable for perfectly crisp cronuts.
• Strawberry jam (1/2 cup): Brings bold, fruity sweetness to every bite—choose a good-quality jam for the brightest flavor.
• Heavy cream (1/2 cup): Whips up into a luscious topping or filling and balances the sweetness beautifully.
• Vanilla bean (1/2, or 1 teaspoon vanilla bean paste): The star of the show! You’ll taste real vanilla in every creamy swoop.
• Powdered sugar (1 tablespoon): Softens and sweetens the whipped cream without grittiness.
• Fresh strawberries, diced (1/4 cup, optional): For that pop of color and a juicy, fresh finish.

How to Make Strawberry Vanilla Bean Cronut

Step 1: Prepare the Puff Pastry

Start by lightly flouring your work surface and rolling out the thawed puff pastry just a bit—this ensures you have enough surface area and height for beautiful, layered cronuts. Once it’s rolled out, fold the dough in thirds (as if folding a letter), then roll it out again. This extra step gives your cronuts those signature flaky layers that are so irresistible and really set the Strawberry Vanilla Bean Cronut apart.

Step 2: Cut Out the Cronuts

Using two round cutters—a larger one for the outer shape and a smaller one for the center—cut out classic donut rings from the prepared puff pastry. Gently transfer each round to a tray. You can gather scraps to re-roll once for a bonus cronut or two, though the first cuts will always be the fluffiest!

Step 3: Heat the Oil

Pour neutral oil into a sturdy pot and heat it to 350°F (175°C). Having a thermometer is extra helpful here, as the right oil temperature ensures golden, crisp cronuts without any greasy aftertaste. Set up a plate lined with paper towels nearby so everything’s ready for frying action.

Step 4: Fry the Cronuts

Carefully lower the prepared cronuts into the hot oil, a few at a time. Let them sizzle and puff for 1–2 minutes per side, turning once for even browning. You want deep, golden color and that telltale puffiness. Drain them well on paper towels as you go, ready to become the base for all that Strawberry Vanilla Bean Cronut magic.

Step 5: Roll in Sugar

While the cronuts are still just warm enough to touch, roll them generously in granulated sugar—or cinnamon sugar if you love a little spice. This coats every craggy layer with sweet crunch and gorgeous sparkle.

Step 6: Make the Vanilla Bean Cream

In a mixing bowl, whip the heavy cream with powdered sugar and the seeds scraped from half a vanilla bean (or use vanilla bean paste) until it forms soft, billowy peaks. This luscious, speckled cream is every bit as dreamy as it sounds and turns your cronuts into something truly special.

Step 7: Fill with Strawberry Jam and Vanilla Bean Cream

Take each cooled cronut and pipe strawberry jam into the center—or, if you’re feeling rustic, slice the cronuts in half to spread the jam inside by hand. Then, either pipe or dollop the vanilla bean cream into the center or on top. Every bite will be bursting with that classic Strawberry Vanilla Bean Cronut flavor.

Step 8: Finish with Fresh Strawberries (Optional)

If you have extra diced strawberries, scatter them over the top for a juicy, colorful touch. The result is not only delicious but so pretty you’ll want to snap a photo (or two) before digging in.

How to Serve Strawberry Vanilla Bean Cronut

Garnishes

Dust a little extra powdered sugar over the cronuts for a bakery finish, or sprinkle a handful of diced fresh strawberries on top. A few mint leaves add bright color and a lovely aroma if you’re serving to guests. These simple touches create unforgettable Strawberry Vanilla Bean Cronut presentation.

Side Dishes

Pair these cronuts with a cup of rich, hot coffee or a flute of sparkling rosé for brunch perfection. If you’d like something light and fresh, serve alongside a fruit salad with more strawberries to echo the jam’s sweet-tart notes. Even a scoop of vanilla ice cream alongside a warm cronut is decadent and delightful.

Creative Ways to Present

For special occasions, stack cronuts on a tiered cake stand and drizzle with extra strawberry jam. Or, serve them as “cronuts sliders” with the top half slightly askew to show off that luscious cream and jam filling. You can also skewer them with decorative picks for easy party bites—the possibilities for presenting your homemade Strawberry Vanilla Bean Cronut are endless.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (no judgment if you don’t!), store your Strawberry Vanilla Bean Cronut in an airtight container at room temperature for up to one day. The exterior will stay slightly crisp, though these cronuts are always best enjoyed fresh.

Freezing

You can freeze the unfilled fried cronuts for up to one month. When you’re ready to serve, simply thaw at room temperature, then fill and garnish as usual. Freezing after filling is not recommended, as the jam and cream can make the cronuts soggy.

Reheating

To refresh leftover or thawed cronuts, pop them in a 300°F (150°C) oven for 5–8 minutes to crisp them up before adding your jam and vanilla bean cream. Avoid microwaving, as it will soften the pastry instead of reviving that craveable crunch.

FAQs

Can I use store-bought whipped cream instead of homemade vanilla bean cream?

Absolutely! If you’re short on time, store-bought whipped cream is a handy shortcut. Just stir in a splash of vanilla bean paste to mimic that classic Strawberry Vanilla Bean Cronut experience.

What oil is best for frying cronuts?

A neutral oil with a high smoke point, like vegetable or canola oil, works perfectly. These oils fry up the cronuts without adding any unwanted flavors.

Can I swap out the strawberry jam for another flavor?

Definitely! Raspberry, blueberry, or even lemon curd all pair beautifully with vanilla bean cream if you want to try a fun twist on your Strawberry Vanilla Bean Cronut.

How do I get the best flaky layers in the cronuts?

Be gentle when rolling and folding your puff pastry, and try not to overwork it. Keeping everything cold during shaping helps those buttery layers “puff” perfectly during frying.

Can I make the cronuts the night before?

You can prep the dough and cut the cronuts ahead of time, storing them unbaked in the fridge overnight, but fry and fill them just before serving for the crispiest texture and freshest flavor.

Final Thoughts

The Strawberry Vanilla Bean Cronut is a treat that captures all the joy of classic pastries, with a playful twist that feels truly special. Don’t be surprised if your friends ask for the recipe before they’ve finished their first cronut! Give it a try—you might just find yourself making these on repeat for every brunch, celebration, or well-deserved moment of self-indulgence.

Print