Cronut of almonds and peanuts
  • Almons
  • Peanuts

This “cronut” filled with almond cream is a delicate and original puff pastry. Unlike the creams commonly used in fillings, the almond cream in this recipe is low in sugar and egg-free which makes this sweet innovative and different.


  • Diced almond 12 g
  • Diced peanut 12 g
  • Puff pastry 0.5 kg
  • Almond paste 500 g
  • Water 500 g
  • Modified starch 60 g
  • Sugar 80 g


  1. For the cronut, with the help of amold we cut the puff pastry in to donut-shaped pieces and bake them at 190ºC. Until the dough is well done
  2. For the almond cream, we mix almond paste, water, modified starch and sugar and beat them until they are completely integrated