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1/2 cup cashew nuts
1 cup crushed graham crackers
3 pc ginger bread cookies, fruits removed then crushed
1 cup MAGNOLIA GOLD BUTTER, softened
1/2 cup honey or maple syrup
5 sheets store-bought puff pastry, cut into donut shapes
MAGNOLIA NUTRI-OIL for deep-frying
sugar for dredging


  1. Combine nuts, graham crackers and ginger bread cookies in a blender.
  2. Combine mixture with butter and maple syrup until well blended set aside.
  3. Deep-fry puff pastries in hot oil until puffed and has browned. Drain excess oil in paper towels then dredge in sugar. Let cool.
  4. Pipe prepared cookie butter on top of cronuts. You may split cronuts then fill it with more cookie butter. Sprinkle with nuts on top.
Makes 5 servings.


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