Wednesday, April 13, 2011

Raspberry & Bavarian Cream Puff Pastry Doughnuts

Recipe from Monica brought to cooking club on "dessert" night. I got this recipe from this amazing blog called, You must visit this site, this lady is amazing!!!!

For a direct link to the pastry doughnuts click below...

1 Egg

1 tablespoon water

1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed

Raspberry jam or Pie filling like Raspberry, Blueberry, Strawberry, etc.

Bavarian Cream

(I used Raspberry filling and Bavarian Cream from the Prepared Pantry)

Turbinado Sugar


1 cup Confectioners Sugar

2 Tablespoons melted butter

1 tsp. Vanilla.

Now add:

*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!

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