"Those who forget the pasta are condemned to reheat it."--Unknown

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.

Kris Perry


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

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

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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