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