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Puff Pastry Donuts Recipe

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This recipe for Puff Pastry Donuts, by , is from First Baptist Yelm, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Perry

Category:
Category:

Ingredients:  
Ingredients:  
2 puff pastry sheets
1 large egg, lightly beaten
3 T. peach preserves

FILLING: (I double this)
2 small peaches, peeled, pitted, chopped
c. peach nectar
pinch of salt

GLAZE:
1 c. confectioners sugar
1-2 T. peach nectar
1 tsp. fresh squeezed lemon juice
⅛ tsp. vanilla (can use more)
freeze dried strawberries, crushed

Directions:
Directions:
Preheat oven to 400. Line baking sheet with parchment paper. Unfold pastry sheet on work surface. Brush with beaten egg. Put 2nd sheet on to. Press to seal. Cut out 8 rounds with a 3" biscuit cutter; cut out the middles with a 1" biscuit cutter. Can cut more rounds with scraps.

Arrange on parchment covered baking sheet; bake until brown and crisp (20-25 min).

For filling: Put peaches, nectar and salt in saucepan; cook over med heat until peaches are softened and most liquid is evaporated. Put all in blender and blend until smooth. Refrigerate at least 2 hours.

For glaze: Microwave peach preserves until melted (30 sec); brush on donuts and holes while hot. Combine confectioners sugar, nectar, lemon juice and vanilla til smooth; add up to 1T. more of nectar for a thin consistency.

Finishing donut: Using a sharp, serrated knife, cut each donut in 3 rings. Spread filling on bottom ring, top with 2nd ring; spread filling on this ring; top with 3rd ring. Drizzle glaze over top. Sprinkle with crushed, freeze-dried strawberries. Let set for 10-15 min for glaze to set.

 

 

 

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