With new hybrid foods like the sushirrito and the ramen burger popping up every day, it was only a matter of time before someone got the genius idea to combine two of our most-beloved sweets – the doughnut and the ice cream cone.
Created at a café in Prague, the doughnut cone brings together the carb-y goodness of a doughnut with the classic ice cream cone to make an epic, edible masterpiece.
Feeling inspired, I set out to make my own DIY version of this dessert, but decided to take it one step further by swapping the doughnut for a flaky-layered, Cronut-inspired pastry, then rolling the whole thing in cinnamon and sugar. You’re welcome.
Cronut Ice Cream Cones
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:30 minutes
- 2/3 sheet puff pastry, defrosted according to package instructions
- 2 waffle-style ice cream cones
- 1 tablespoon butter, melted
- 1/4 cup sugar
- 2 teaspoon cinnamon
- Ice cream
Preheat oven to 400ºF. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
Starting from the bottom left corner, wrap a square of foil securely around the ice cream cone. Tuck the excess foil inside the cone. Repeat for the other cone.
Spray foil cones with nonstick cooking spray.
Cut puff pastry sheet into roughly 1/2-inch wide strips.
Starting at the pointy end of the cone, wrap the strips of puff pastry around the cone, making sure that they overlap a bit. It will take about three strips to cover a cone, so be sure to press the edges together to adhere the strips to each other. Repeat for second cone.
Place sideways on the prepared baking sheet and bake for 15 minutes, or until puffed and golden. Remove from oven and let cool for 5 minutes before removing the foil cone.
Mix together cinnamon and sugar on a plate. Brush puff pastry cone with melted butter, then roll in the cinnamon and sugar mixture. Repeat for the remaining cone.
Fill with ice cream and desired toppings.