Fruit-Filled Puff Pastry Donuts is one of our Mother's Day Recipes Easy Enough for the Kids to Make.
by Georgia Johnson from The Comfort of Cooking.
This is one of those recipes that looks like it took a lot more time and expertise than it really did. Just roll out the puff pastry, place a piece of strawberry, banana or any other fruit in the middle, sprinkle with sugar, and top with another layer of pastry.
- LEMON GLAZE
- 1/4 cup lemon juice
- 1 cup confectioners' sugar
- 1 egg
- 1 tablespoon water
- 1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
- Cut-up fruit, such as strawberries, bananas, raspberries, blueberries, etc.
- To make the lemon glaze, combine lemon juice and confectioners' sugar in a bowl and whisk together. The consistency should be slightly thick but runny. Set aside, or cover and refrigerate overnight.
- Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork; Set aside.
- 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. (Re-roll scraps and cut into as many circles as possible)
- Place half of the pastry circles onto a parchment lined baking sheet. Top each with a small amount of cut-up fruit and top fruit with a pinch (about 1/8 teaspoon) sugar. 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 and crimp edges with a fork. With help, use a sharp knife to cut two small slits in the top of each filled pastry.
- Bake for 15 minutes, or until the pastries are golden brown. Allow to cool slightly and drizzle the lemon glaze, or simply shake confectioners’ sugar, over the tops.
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