White Chocolate and Raspberry Baked Doughnuts
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- 1 Tbsp
- 1 pkg
- puffed pastry sheets from frozen section
- 9 tsp
- raspberry jam
- white chocolate chips (5 per doughnut)
1Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes.
2Preheat oven to 400°F.
3Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet...a Silpat or parchment paper is great for cleanup later!
4Top each round with 1 tsp. of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
5Put equal amounts of chips on top of the jam in each doughnut and lightly press them in so they are "nestled" in there.
7Top with the remaining nine pastry rounds. Press well so the two pieces seal together...go slow to try to prevent any of the filling from coming out the sides.
8Bake the doughnuts for 15-20 minutes, until puffed and golden, turning the baking sheet around halfway through to ensure even browning.
9Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
10The basic technique lends itself to all sorts of variations.
Variation: Peanut Butter and Jelly - For filling use 1/2 cup peanut butter, 3 tbsp whipping cream, 2 tbsp powdered sugar and 1 tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using same method above.
11Variation 2: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center, then icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
12Variation 3: Using homemade orange marmalade, place 1 tsp for each doughnut, top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.
13You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked.