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Dulche De Leche Cronuts



1. Defrost puff pastry squares. Brush one square with beaten egg and layer a second square on top. Repeat so that there is a third layer. Press the edges so that the sheets adhere to one another. Using the wide end of a piping tip, cut out a hole in the middle of the cronut. Chill in freezer for 15 minutes to set.
2. In a large pot, heat oil to 350 degrees. Remove dough from freezer. Place cronuts in hot oil, and fry for five minutes, flipping when each side turns golden brown. Remove from oil and place on cooling rack.
3. In a small saucepan, heat milk over a low flame, stirring to avoid burning. Add hot milk to Dulce de Leche, one tablespoon at a time, stirring each time until it reaches a dippable, glaze consistency. Dip cooled cronuts into Dulce de Leche glaze, then return to rack. Sprinkle with toasted coconut flakes.