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Savory cronut - or dossant - fun vegetarian recipe

Updated on September 19, 2014
Savoury cronut recipe
Savoury cronut recipe | Source

Savory cronut or dossant recipe

It started as a joke, really.

We listen to the radio when we're working and I remember the day when we heard reports about a new pastry shop craze. The cronut.

I could tell by the look on his face that he was interested. 'Mmmm...' he muttered as I looked up the recipe.

Oh no. The cronut, I discovered, is a sweet doughnut-shaped confection made by deep-frying croissant dough.I'd actually quite like to have him around for a few more years if possible so I steadfastly refused to cook up a plateful of cholesterol.

But as a joke, I decided to make a healthier, savory version.

It was a big hit. Ever since, I've been making these regularly. They are incredibly easy to make (like all my recipes) and are very quick to prepare using a blend of my favorite convenience foods and fresh ingredients.

What started as a joke has now become a regular dinner in our household and served with salad, I can quite easily persuade myself that it's healthy too.These make a lovely vegetarian dinner or lunch when served with a simple salad. I imagine that these are very tasty when served cold too - but we always eat them up as soon as they come out of the oven!

Photographs © BritFlorida.

You need


Makes eight cronuts.

  • 1 tube crescent dough
  • ½ can organic tomato sauce
  • ½ cup pitted black olives, sliced
  • 1 oz. soft goat cheese
  • 1½ oz. blue cheese
  • 3 scallions | spring onions
  • Salad leaves
  • 1 tablespoon sour orange (naranja agria)
  • Black pepper

The dough



Preheat the oven to 350°. Remove the dough from the tube (the way it pops is always fun!) and prepare a board or your counter top by flouring it lightly. Divide the dough into eight equally sized pieces and roll them into rough balls.

Do this quickly so that you don't press the air and lightness from the prepared dough.



With your hands, shape the dough into circles on a floured board. Using an empty (clean) wine bottle or similar create a hole in each dossant using the bottle as a cookie cutter. Place these on an ungreased cookie sheet or a baking tray and put into the oven.

Leave a little room between each as they will expand as they cook.


Prepare the filling



This takes only a minute to make. Take two small bowls. With scissors, snip the top ends, the thin ends. of the onions into one bowl. These are for garnishing the dish. Snip the remainder into the other bowl. Pour in the tomato sauce, the sliced olives a grind black pepper into the bowl and mix together.


Fill the cronuts

Badia Naranja Agria Sr Orange, 20-Ounce (Pack of 12)
Badia Naranja Agria Sr Orange, 20-Ounce (Pack of 12)

This is the sour orange that we use. We buy it in bulk online because it's much cheaper than getting it from the grocery store.

I often use it to give a tang to sauces but we use it almost every day on salads. It's delicious used alone or mixed with a little olive oil. It's also a vital ingredient in the preparation of mojitos!



Remove these from the oven when they are cooked - this takes about 12 minutes but check the directions on the tube.

Split each one in half lengthwise once they are cool enough to handle.

Put them back onto the cookie sheet, placing the upper half underneath the lower half to keep them warm.


Separate the goat cheese into eight equal pieces. Spread one piece onto each cronut.


Top with the tomato sauce.

Add the 'lids' and place back into the oven until the sauce is warmed through.

This takes about five minutes.


While they are in the oven, mix the sour orange into the salad greens.





Just before you take the cronuts out of the oven, grate the blue cheese and sprinkle over the top. Put them back into the oven until the cheese melts.




Sprinkle with the chopped onion and serve with the salad and a glass of wine! Be sure to raise a glass to those who might well be enjoying a new taste sensation but are clogging their poor arteries in the process - cheers!

Further reading

Of course. I'm joking about the cronut being so damaging to health. As they say, a little of what you fancy ... and there's nothing wrong at all with having the occasional treat.

But eating for our health is important. That doesn't mean that we should deprive ourselves of good food - quite the contrary. Healthy food is delicious food.

I do try to keep a vigilant eye on what we eat and I'm sure it pays off.

National Jelly-filled Donut Day

They say that June 8th is Donut Day. Cronuts are good all year round!

© 2013 Jackie Jackson

Please say hi!

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    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @TommysPal: Thank you for dropping by!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @LilyBird: That's lovely of you - thanks!

    • profile image


      5 years ago

      I'm really hungry right now and this looks wonderful. Thanks for sharing this great lens.

    • LilyBird profile image


      5 years ago

      What a fun recipe! Like all your recipes, it's fantastic. Thank you!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @Redneck Lady Luck: I think I'm a Yorkshire redneck if here is such a thing :) It's certainly a fun recipe and tastes good.

    • Redneck Lady Luck profile image

      Lorelei Cohen 

      5 years ago from Canada

      Lol that is too funny how you make the centers of your cronuts. There just may be a wee smidge of redneck in you. Your recipe looks quite simple to prepare so I may have to try it one day. Hubby was craving a treat so I was baking today.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @OhMe: They're very tasty!

    • OhMe profile image

      Nancy Tate Hellams 

      5 years ago from Pendleton, SC

      wow, these sound and look great.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @Margaret Schindel: Thanks for dropping by!

    • Margaret Schindel profile image

      Margaret Schindel 

      5 years ago from Massachusetts

      Awesome idea!!! Thanks for sharing.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      5 years ago from Fort Lauderdale

      @Rosetta Slone: Good question :) You and I would say 'croissant'.

    • Rosetta Slone profile image

      Rosetta Slone 

      5 years ago from Under a coconut tree

      I love your creativity and these look so colourful! Just a question, though - what on earth is crescent dough??


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