Could this blitz pastry or the classic puff pastry be used to make the "cronuts" being sold in NY for $5 and on the black market for $40! or the doughsaints being sold in DC? If so, how??? I can imagine puff pastry rolled up and shaped into a doughnut pan, but will the ends stick back together with an obvious seam. The other thing that entered my mind would be to use a doughnut/bagel cutter, but would the edges end up smooth. That leaves: How in the world could the be filled? through the top and cover the holes with icing? Is there a filling that could be put in prebaked? I can see fruit would word for that, but I'm trying to figure out how to get a vanilla cream filling in these croissant doughnuts. Any point in any directions would be much appreciated. I'm assuming your minds would know which way to start. Also, these raspberry pastries are incredible! I couldn't believe how quickly the filling came together and even the pastry was easy enough. The only change I made was to leave out the cinnamon and add half a meyer lemon and a pinch of European lemon zest. Fantastic result. btw: I love the tone of your blogs. They make me smile all the way through in addition to giving me valuable info. Thanks, Suzanne Hello again, Suzanne! The Cronut recipe is one that has been tweaked and worked with painstaking alterations, or so I've heard when reading about the ship that has made them famous in New York! You are welcome to experiment to see how they work for you, but I will warn you that it isn't a simple or easy process judging by the looks of it! Starting with the blitz puff pastry might be easiest, but for a creation like a cronut, you want to be sure there is plenty of structure to hold up when fried. I did find some fantastic blog adventures on this and think this one hit the mark quite well for not being able to access commercial fryers, dough sheeters, etc. http://theboywhobakes.co.uk/2013/06/cronuts/ To get the pastry cream filling inside, the Blogger simply piped it in when the "fauxnuts" had been fried up. Happy Cronut Baking! Kim@KAF

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