Are you ready for some delectable deliciousness?
See . . .
It’s really difficult to east just one!
Especially warm and crispy and flaky straight from the oven.
If you have a box of Puff Pastry handy, run to your kitchen and make these now!
I’m also using yummy Bavarian Cream & Raspberry filling from the Prepared Pantry.
They have every kind of filling under the sun.
Trust me . . . you will want to keep these on hand.
If you don’t have the Bavarian Cream or similar, you can leave it out for today.
Use Pie filling instead, like Blueberry, Strawberry, Apple, etc.
I also have parchment lined cookies sheets, and egg wash to brush the tops of the pastry.
Flour lightly your working surface, and grab a doughnut cutter.
My cutter is: 2- 3/4″ in diameter. Take the hole cutter part out of it for now.
Cut some circles. I was able to cut nine circles from each sheet.
Don’t throw the scraps away . . . just re-roll them and cut some more.
just like this . . .
Once you get one sheet done . . . try to keep that tray cold, while you continue cutting.
Place about 1 teaspoon of berry filling, and 1 teaspoon of Bavarian Cream in the center of each circle.
Now . . . Dip your clean finger into that egg wash or use a pastry brush. (finger is easier)
1 egg + 1 tablespoon cold water and whisk until well combined.
Brush the outside edges of the circle with egg wash, then top it with another circle.
like this . . .
I crimped the edges with a fork, then brush the tops with more egg wash.
Sprinkle some turbinado sugar over the top if desired.
Take a sharp knife or use a pair of kitchen scissors like I did.
Snip through the center . . . just like this.
This is so the berries and cream doesn’t explode out of the seams!
Bake in a preheated 400 degree oven, until nice and Golden brown on top & bottom.
About 12 to 15 minutes.
Oh look . . .
Now . . . Drizzle some Confectioners Sugar icing over the top.
I like to put the glaze into a squeeze bottle.
O.K . . . You may only have 1 or 2.
Give the rest away, because you will be too tempted to eat the whole pan!
WARNING: This is a serious matter, especially if you can’t run it off.
My toe is healing though, so I’ll be back at it soon.
I hope you all have a great weekend.
RASPBERRY & CREAM PUFF PASTRY DOUGHNUTS
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
Raspberry jam or Pie filling like Raspberry, Blueberry, Strawberry, etc.
(I used Raspberry filling and Bavarian Cream from the Prepared Pantry)
1 cup Confectioners Sugar
2 Tablespoons melted butter
1 tsp. Vanilla.
*Enough Milk to make it the consistency of glaze that you like.
Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 9 (3 inch) circles. Repeat with the remaining pastry sheet. (Don’t waste the scraps – re-roll them and cut into as many circles as possible)
Place half of the pastry circles onto a parchment lined baking sheet. Spoon about 1 tsp. each of the berry or jam filling and also the Bavarian Cream. If you are not using the cream, add 2 tsp. of the berry filling instead. Brush the edges of the pastry circles with the egg wash. Place the remaining pastry circles over the filling. Press the edges firmly to seal. (I crimped my edges with a fork) Using a sharp knife or a pair of kitchen shears, cut a small slit in the top of each filled pastry.
Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle confectioners sugar glaze over the top, or simply shake confectioners sugar over the tops.
*You could be creative and add just about anything to the inside of these pastry filled doughnuts!