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A shortcut version using ready-made pastry
If two days of lamination feels like too much, ready-made puff pastry gets you a flaky fried ring in an afternoon. It is a different pastry, though, and we say how.
What to expect
Puff pastry is a laminated dough but is not yeasted. It will not rise and turn soft like a yeast dough. Fried, it puffs into a very crisp, shattering pastry, closer to a palmier than a doughnut. It is a fun bake and a good way to practise frying, but it is not the same as our full recipe. If your pack of ready-made croissant dough is available in the chilled aisle, that is yeasted and closer to the real thing.
Ingredients (makes about 6)
- 1 pack (about 320g) ready-rolled all-butter puff pastry, or chilled croissant dough
- About 1 litre of oil for frying
- Caster sugar or glaze
Method
- Prepare. Take the pastry out of the fridge about 10 minutes before use. Unroll, and stack two sheets, if the pack contains two, pressing together gently, or roll a single sheet slightly thicker.
- Cut. Use an 8cm cutter for rounds and a 2.5cm cutter for centres.
- Chill. Put the rings on a tray in the fridge for 15 minutes. Cold pastry holds its shape.
- Fry. Heat the oil to 170°C. See frying safely. Fry the rings for about 1 to 1.5 minutes per side until golden. Puff pastry cooks faster than yeast dough.
- Drain and finish. Drain on kitchen paper and roll in sugar or add glaze.
Using chilled croissant dough
If you use the ready-to-bake rolls that come in a pop-open tube, they are already yeasted, so follow the same method, but press the triangles together firmly, as they are cut into segments. Let them rest at room temperature for about 30 minutes before frying so they puff slightly. Results will be less layered but still tasty.
Best flavours
Because the pastry is crisp and not sweet, soft fillings such as custard or jam work well. Try the ideas in fillings and glazes.
Honest comparison
| Full recipe | Puff pastry shortcut | |
|---|---|---|
| Time | Two days | About an hour |
| Texture | Soft, layered, doughnut-like | Crisp, shattering |
| Skill | Medium | Easy |
Storing
Eat on the day. Fried puff pastry goes soft and greasy quickly.
Make it your own
Brush the cut rounds with a little beaten egg before frying for a glossier colour, or sandwich two rounds with a spoonful of jam between them and seal the edges for a filled version. Try savoury versions too: a sprinkle of cheese and herbs on the hot pastry makes a nice snack. Because puff pastry fries quickly, watch it closely and drain well.
Using up offcuts
Twist leftover strips, fry for a minute and roll in cinnamon sugar for small crisp twists, a good use for the trimmings.
Troubleshooting the shortcut
- Rings opened up: the pastry was too warm or the cut edge was twisted. Chill and press the cutter straight down.
- Too dark: lower the heat and fry for a shorter time.
- Greasy: oil too cool. Wait for it to come back to 170°C between batches.
- Raw centre: use a thinner sheet or fry a little longer on a lower heat.
Once the shortcut feels easy, move on to the full recipe.
Frequently asked questions
Is puff pastry the same as croissant dough?
No. Puff pastry has no yeast. It gives a crisper, more brittle result.
Can I bake instead of fry?
Yes, but the result is closer to a flat pastry ring than a doughnut.
How long should I fry puff pastry?
About 1 to 1.5 minutes per side at 170 degrees C, until golden.