Peach Puff Pastry Doughnuts Recipe | Recipe Iseasy Kitchen
Difficulty: Easy
Servings: 8
Nutritional Facts Per Serving (1 of 8 servings): Calories 145 | Total Fat 3 g | Saturated Fat 1 g | Carbs 28 g | Dietary Fiber 1 g | Sugar 23 g | Protein 2 g | Cholesterol 23 mg | Sodium 48 mg
Total Time: 1 hr 30 min (plus 2-hour chilling)
Prep Time: 45 min
Ingredients
For the doughnuts:
- 1 box (17 ounces) frozen puff pastry (2 sheets), thawed
- 1 large egg, lightly beaten
- 3 tablespoons peach preserves
For the filling:
- 2 small peaches, pitted and diced
- 1/2 cup peach nectar
- A pinch of salt
For the glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons peach nectar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon pure vanilla extract
- Crushed freeze-dried strawberries, optional, for garnish
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Instructions
- Prepare the doughnuts: Heat oven to 400F. Line a baking sheet with parchment paper. Open one puff pastry sheet on a lightly floured surface and brush off any excess flour. Brush it completely with the beaten egg. Place the second puff pastry sheet on top and press gently to seal. Using a 3-inch cookie cutter, cut out eight circles. Cut out the centers using a 1-inch cutter. If desired, cut additional 1-inch rounds from the scraps. Place all on the prepared baking sheet and bake for 20 to 25 minutes until golden and crisp.
- Warm the peach preserves in the microwave for about 30 seconds until melted. Brush it over the doughnuts and doughnut holes while still warm. Let them cool fully on the baking sheet.
- Meanwhile, make the filling: Combine chopped peaches, peach nectar, and salt in a small saucepan. Cook on medium heat, stirring occasionally, until peaches are tender and most of the liquid has evaporated, about 8 to 10 minutes. Blend until smooth and refrigerate until chilled and thickened, at least 2 hours.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon peach nectar, lemon juice, and vanilla until smooth. Add an extra tablespoon of peach nectar if needed for consistency.
- With a sharp knife, slice each doughnut horizontally into three layers. Spread some peach filling on the bottom layer, top with the second layer, add more filling, then finish with the top layer. (Some filling will remain unused.) Drizzle the glaze over the assembled doughnuts and sprinkle with crushed freeze-dried strawberries. Allow glaze to set for 10 to 15 minutes. Serve at room temp or chilled, accompanied by the leftover peach filling for dipping.
Photograph by Con Poulos
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