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Tower of Maple Cronuts covered in candied bacon

Bourbon Maple Cronut with Candied Bacon

Whether it's breakfast or dessert, this light and fluffy Bourbon Maple Cronut is a decadent and delicious treat that's easy to make.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 sheet Puff Pastry
  • 5 strips  High-Quality Bacon
  • 1 cup Powdered Sugar
  • 1/2 cup Brown Sugar
  • 3 TBS Real Maple Syrup
  • 1 TBS Good Bourbon. Extra for the chef is encouraged
  • 3 TBS Heavy Cream
  • Vegetable Oil for Frying
  • 2 TBS All-Purpose Flour


  1. Thaw your frozen puff pastry on the counter until soft and pliable.

  2. Place 5 strips of  High-Quality Bacon on a lined baking sheet. 

  3. Sprinkle a light coat of brown sugar on one side of the strips of bacon.

  4. Bake @ 375 for 15 minutes.

  5. In a mixing bowl combine powdered sugar, maple syrup, bourbon, and heavy cream. Whisk until smooth.

  6. Remove bacon and flip. Coat the other side with a layer of brown sugar.

  7. Bake for another 10 minutes @ 375. Keep an eye to make sure you don't burn. Every oven is different.

  8. Lightly flour a clean working surface for the puff pastry

  9. Roll out the cracks and imperfections with a rolling pin or wine bottle. If you like a more dense pastry fold the sheet over itself three times. You will get half as many cronuts but it will be thicker. I like a light and fluffy Cronut so I left mine a single layer. Many boxes of puff pastry have two sheets so experiment and find the thickness you like.

  10. Using a cookie cutter, cup, or generally any round shape cut out your Cronuts from the dough sheets. A shot glass works well for the inner hole. Randomly, I used the bottom of a Turkish coffee grinder for my holes.

  11. Your bacon should be done. Remove and place in the fridge. This will cause the sugar to harden and make it easier to chop into a bacon crumble topping.

  12. In a deep cast iron dutch oven or deep fryer heat vegetable oil to 350 degrees Fahrenheit or 177 degrees Celsius. Just make sure there is enough oil that the pastry can float. More oil allows you to easily regulate temperature changes.

  13. Fry each Cronut for 1.5 minutes per side. Don't forget to fry the holes! Place the freshly fried Cronuts on a paper towel or cooling rack to drain excess oil.

  14. Remove the bacon from the fridge and chop into bacon crumbles. The size of your pieces is completely up to you. I like bigger chunks personally.

  15. Dip the Cronuts in your glaze. You may need to give the glaze a quick stir as it can set up and harden after a few minutes.

  16. Be sure and apply the bacon crumbles immediately after dipping the Cronut in the glaze. If you wait the glaze will harden and the bacon crumbles will not stick.

  17. Enjoy your Cronuts. An extra shot of Bourbon for the chef is recommended. I don't care if it's breakfast. It's 5 O'clock somewhere.