Puff Pastry Donuts Recipe
Tried it? Rate this Recipe:
|
 This recipe for Puff Pastry Donuts, by Kris Perry, 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
½ 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 400º. 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.
|
|
|
