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The Nutella Fauxnut - A Super Easy DIY Cronut!

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9
Author: Swah


  • 3 x sheets store-bought puff pastry
  • 750 ml vegetable oil or other flavourless oil
  • 1 cup Nutella
  • 3 tbsp icing sugar


  • Pour vegetable oil into a heavy based saucepan over a medium heat, bring the oil to 170°C. If you don't have a thermometer, test the temperature of the oil by dropping in one of your donut holes - if it immediately starts to bubble and rise to the surface, your oil is hot enough.
  • While the oil is heating, cut donut shapes out of your thawed puff pastry. Use a large, round cookie cutter and a much smaller one to remove the "donut hole". I got 6 donut shapes per sheet of puff pastry.
  • As soon as the oil has reached the correct temperature, gently lower in your first donut. It will start to puff up and brown.
  • Once the bottom of the donut is golden brown, turn it over with a slotted spoon and let it brown on the other side before quickly removing it from the oil and placing on paper towel to drain.
  • Repeat this process with the remaining donuts (and donut holes!) until all are golden brown. Be careful the oil doesn't get too hot as they may start to burn.
  • Put the Nutella in a small piping bag and pipe a thick line of Nutella around the top of half the cooled Fauxnuts.
  • Gently sandwich the remaining Fauxnuts on top of each one.
  • Dust the top of each Fauxnut with icing sugar.