STRAWBERRY FILLED PUFF PASTRY DONUTS
These babies are so pretty, and better yet tasty...also healthier than the average fried doughnut...use whatever fruits, jams, cream filling you like. They aren't hard to make at all...my kids love the fresh strawberry ones...enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Spray a baking sheet with non stick cooking spray - or use parchment paper. Mix glaze if using.
- 2. 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. (Don't waste the scraps - re roll them and cut into as many circles as possible) Place half of the pastry circles onto a parchment lined or sprayed baking sheet. Top each with a small amount of cut up fruit and top fruit with about 1/4 teaspoon) sugar.
- 3. 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.
- 4. Brush with more egg wash. Using a sharp tip of a knife cut a couple small slit in the top to release steam.
- 5. Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle the lemon glaze, or sprinkle with confectioners sugar.
- 6. Enjoy!
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