Making donuts does not get easier than this! Cut circles into puff pastry sheets and bake them in the oven to create a totally irresistible donut, also known as a cronut. Add jam or fruit filling to the centers for an added kick of sweetness. The raspberry glaze sends these to the moon!
Will someone please put an end to this week? Please wave your magic wand and put an end to it, just like I put an end to these Puff Pastry Donuts yesterday. Which reminds me, good things have happened this week. I wrapped up Whole30 (SO HAPPY!), I was finally able to eat a slice of this Lemon Blueberry Cake and a piece of this Slab Pie and yesterday I ate an undisclosed number of these Puff Pastry Donuts. I never knew donuts could be so easy to make. And the raspberry glaze? HEAVEN!
One of the many things I love about these cronuts (love this term!) is that you can use any variety of flavors to enhance them. The raspberry filling and jam taste phenomenal, but so would apple or peach or blueberry or strawberry or blackberry or…on and on…
Serve these for a fun breakfast or dessert! You can change the theme to match different occasions. Turn the center heart into a Christmas tree around the holidays or a star for the Fourth of July.
Two cute, sick boys are calling from the couch. Must run. Thanks for being here!
Baked Puff Pastry Donuts
- 2 puff pastry sheets defrosted
- 1 egg beaten
- 3 tbsp. seedless raspberry jam
- Turbinado sugar for sprinkling
- 2 cups confectioner's sugar
- 1/4 cup freeze-dried raspberries
- 4-5 tbsp. milk
MAKE THE DONUTS
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper; set aside. On a lightly floured surface, roll each pastry sheet out to approximately a 10×10-inch square. Using 3-inch round cookie cutters, cut 13 circles into each pastry sheet. On one sheet, cut 1-inch circles (or similarly sized shape) into the centers of the larger circles. Remove the center circles.
- Place the intact circles onto the prepared baking sheet and brush surfaces with the beaten egg. Place 1/2 teaspoon of the raspberry jam into the center of each. Top with the remaining circles (with centers cut out) and brush with the egg. Spread the jam to fill the center hole. Sprinkle sugar over the tops. Bake in the preheated oven for 12-15 minutes, or until golden brown on tops and sides and donuts are puffed up to at least 1 inch high. Let cool.
MAKE THE ICING
- Place the freeze dried raspberries in a coffee grinder or small food processor and grind into a powder. Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar and raspberry powder. Add the milk 1 Tbsp at a time until desired consistency is reached. Beat on medium speed until free of lumps.
ASSEMBLE THE COOKIES
- Dunk the tops and sides of the donuts into the glaze. Place on serving tray and serve immediately!