A hybrid of a donut and a croissant, fried and coated in sugar.
Unfold your puff pastry sheets (they come folded into thirds) and leave them out at room temperature to defrost - about 15 to 20 minutes. Brush the top of each sheet with your beaten egg. Fold the sheets back into thirds and set in the freezer for about 15 minutes.
Heat the oil in a small saucepan over medium-high heat. Once oil starts to bubble, it’s ready. Take puff pastry out of the freezer, and without unraveling, cut out 3 donut shapes out of each sheet. If you don’t have a donut cutter, then use a small glass. Use a pastry tip (or other small round object) to cut out small holes from the center.
Fry each donut ring in the oil for about a minute each side. The first one may take more than 1 minute since the oil may not be at optimal heat, but the goal is to get a deep, golden color. Once done, move the cronut to a paper towel to slightly cool on.
While you continue to fry the rest of the cronuts, dip and roll the already made, slightly warm cronuts into your sugar-cinnamon mixture. If desired, pour crème anglaise over the top.
Find the crème anglaise recipe here: https://monpetitfour.com/creme-anglaise