Food & Wine

PUFF PASTRY AND PHYLLO WEEK: PB&J DOUGHNUTS

After a week of healthy eating, it's time for a little decadence. This week, we'll share recipes for two of the worlds most fabulous prepared ingredients -- puff pastry and phyllo dough. Today's recipe comes Pepperidge Farm, one of the leading producers of prepared puff pastry. More recipes are available at www.puffpastry.com.

INGREDIENTS:>

1 egg

1 tablespoon water

1/4 cup peanut butter

3 tablespoons heavy cream

1 tablespoon confectioners' sugar

1 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets, thawed

4 teaspoons raspberry jam

DIRECTIONS:

Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. 

Stir the peanut butter, heavy cream and confectioners' sugar in a small bowl until the mixture is smooth.

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.

Place 9 pastry circles onto a baking sheet. Spoon about 1 teaspoon peanut butter mixture in the center of each pastry circle. Top each with about 1/2 teaspoon jam.  Brush the edges of the pastry circles with the egg mixture. Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Using a sharp knife, cut a small slit in the top of each filled pastry.

Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes. Sprinkle with additional confectioners' sugar.

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