Flaky layers with creamy cheesecake filling and a glossy glaze.
These Guava Cheesecake Cronuts are a dreamy fusion of flaky pastry, sweet guava jam, and creamy cheesecake filling, all topped with a vanilla glaze and buttery graham crumble. A bite of nostalgia with a tropical twist.
Why you'll want it now, For those who love indulgent pastries with a tropical twist.
Why this recipe works
The laminated dough creates a light, flaky texture while the guava jam adds a sweet, fruity contrast. The cheesecake filling brings creaminess, and the vanilla glaze with graham crumble gives a delightful finish.
Equipment
Rolling pin
Baking sheet (18 x 13 in / 46 x 33 cm)
Parchment paper
Mixing bowls
Stand mixer with paddle attachment
Pastry brush
Cooling rack
How to make it
In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and egg, mixing until combined.
Knead dough on a floured surface until smooth. Roll into a rectangle, cover, and let rise for 1 hour.
Roll out dough and dot with cold butter. Fold and roll to laminate, repeating twice. Chill for 1 hour.
Roll dough to 1/2-inch thickness. Cut out 12 donuts and holes. Place on a baking sheet and let rise for 1 hour.
Fry in oil at 350°F (175°C) until golden, about 2-3 minutes per side. Drain on paper towels.
For cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth.
Pipe guava jam and cheesecake filling into cronuts.
For glaze, mix powdered sugar, milk, and vanilla. Drizzle over cronuts.
Combine graham crumbs and melted butter, then sprinkle over glaze.
Enjoy these Guava Cheesecake Cronuts with a cup of coffee for a delightful treat.
How you'll know it's ready
Cronuts are ready when golden brown and puffed up after frying.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature by 25°F and check a minute or two earlier.
Frosting, filling & glaze notes
The glaze should be thick enough to coat the back of a spoon but still pourable.
Troubleshooting
If dough is too sticky, add a little more flour while kneading.
For flat cronuts, ensure the oil is hot enough before frying.
If the cheesecake filling is runny, chill it slightly before piping.
For overly sweet glaze, add a splash of lemon juice to balance.
Storage
Store in an airtight container at room temperature for up to 2 days.
Make ahead
Prepare the dough a day in advance and refrigerate after the first rise.
Variations
Substitute guava jam with mango or passion fruit for a different flavor.
Add a pinch of cinnamon to the graham crumble for extra warmth.
Try a chocolate glaze by adding cocoa powder to the glaze ingredients.
Frequently asked questions
Can I use store-bought pastry dough?
For the best texture, we recommend making the dough from scratch.
How can I make these cronuts ahead of time?
Prepare the dough in advance and refrigerate after the first rise. Fry and fill the day you plan to serve them.
What if I don't have guava jam?
You can substitute with any fruit jam you prefer, like mango or strawberry.
Can these be baked instead of fried?
While frying gives the best texture, you can bake them at 375°F (190°C) for about 15 minutes, until golden.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
