Raspberry Puff Pastry Donuts Recipes

RASPBERRY PUFF PASTRY DONUTS

Steps:

• Thaw the Puff Pastry sheets and then brush the top of one with a beaten egg, just enough to thinly coat the entire sheet. Place the other Puff Pastry sheet on top of the other one and use a rolling pin or your fingers to press them together.
• Use a donut cutter to cut out as many donuts as you can. (I have a 2" mini donut cutter and was able to make 9 donuts.)
• Heat up the oil in a deep frying pan. The oil should be about 350-375 degrees. Place the donuts in the oil and let fry on one side for about a minute, flipping and cooking on the other side until both sides are light golden brown. Place the cooked donuts on paper towels to cool.
• In a food processor or blender, blend the raspberries and powdered sugar until smooth. If you want the glaze to be a little bit thinner, add 1-2 Tbsp milk. Dip the tops of the cooled donuts into the glaze. Donuts are always better when they are fresh so eat as soon as possible! Enjoy!

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.