chocolate peanut butter & raspberry jelly donuts

Name: Chocolate Peanut Butter & Raspberry Jelly Donuts
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 - egg, beaten; 1 tablespoon(s) filtered water; 1/4 cup(s) chocolate peanut butter; 3 tablespoon(s) heavy cream; 1 tablespoon(s) powdered sugar; 1 - 17.3 oz. package pepperidge farm puff pastry sheets, thawed; 4 teaspoon(s) raspberry jam or jelly

(2 RATINGS)

220 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Oct 19, 2010

I found this new product at the store. It's chocolate peanut butter. Thought I'd try it out on this recipe. These are made with Puff Pastry, not regular dough you'd use for donuts. Plus they are baked. It takes about 36 minutes to thaw the two sheets of Puff Pastry. I used Peppridge Farm Puff Pastry for these. If you don't have the chocolate peanut butter use just the plain peanut butter. You will have left over scraps. I didn't toss mine out, I made a turn over with the rest of the peanut butter filling. You can vary what you put inside these, be creative, but don't over fill them. Note, I didn't include the thawing time for the puff pastry in the recipe.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield

Ingredients

1 - egg, beaten
1 tablespoon filtered water
1/4 cup chocolate peanut butter
3 tablespoons heavy cream
1 tablespoon powdered sugar
1 - 17.3 oz. package pepperidge farm puff pastry sheets, thawed
4 teaspoons raspberry jam or jelly

How To Make chocolate peanut butter & raspberry jelly donuts

Step 1

Preheat oven to 400'F

Step 2

Beat the egg and water in a small bowl, set aside.
Step 3

Stir the peanut butter, heavy cream and confectioner's sugar together in a medium bowl.
Step 4

Unfold the thawed puff pastry and cut out 9 3 inch circles with one sheet of the pastry. Repeat with the second.
Step 5

Place 9 pastry circles on a baking sheet lined with parchment or silpat sheets. Top each circle with one teaspoon of the peanut butter mixture. Then top that with one teaspoon of the raspberry jam.
Step 6

Brush the egg around the outside of each of the 9 circles and top with the remaining 9 circles. Make sure you seal it so the mixture doesn't leak out.
Step 7

Brush the tops with more of the egg mixture and cut a stem hole in the top of each donut.
Step 8

Bake in your preheated oven for 15 minutes or until golden on the top. Let cool in the pan on a wire rack for 10 minutes, then remove to cool on the rack until the donuts are finished cooling. The insides will be extremely hot, so don't burn your mouth by biting into one of these too soon.
Step 9

Sprinkle the tops with some powdered sugar you put through a sieve.
Step 10

Enjoy!
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