COOKIE BUTTER CRONUTS

Ingredients:

1/2	cup	cashew nuts
		graham crackers, crushed
3	pc	ginger bread cookies, fruits removed then crushed
1 (225 g)	bar	MAGNOLIA GOLD BUTTER, softened
1/2	cup	honey or maple syrup
5	sheets	store-bought puff pastry, cut into donut shapes
		cooking oil for deep-frying
		sugar for dredging
		extra crushed cashew for topping

Procedure:

Combine nuts, graham crackers and ginger bread cookies in a blender. Blend until fine.
Combine mixture with butter and maple syrup. Mix well until smooth.
Deep-fry puff pastries in hot oil until puffed and has browned. Drain excess oil on paper towels then dredge in sugar. Let cool.
Pipe prepared cookie butter on top of cronuts. You may split cronuts then fill it with more cookie butter. Sprinkle with nuts on top.

Makes 5 servings.

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