Puff Pastry Donuts Recipe
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Category: |
Category: |
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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
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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. |
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