Fruit-Filled Puff Pastry Donuts with Lemon Glaze

Are you looking for a simple, delicious way to elevate a donut? This recipe is it! It's called a donut but could also be called a popover. It also really reminded me of a toaster pastry only more fresh and flaky.

Using store-bought puff pastry, this breakfast treat comes together quickly and is definitely kid and adult friendly!



Fruit-Filled Puff Pastry Donuts with Lemon Glaze
Makes about 9 donuts

1 egg
1 Tablespoon water
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
Cut-up fruit, such as strawberries, bananas, raspberries, blueberries, etc. (I used strawberries and blackberries)
Sugar

Lemon glaze:
1/4 cup lemon juice
1 cup confectioners' sugar

To make the lemon glaze, combine ingredients in a bowl and whisk together. The consistency should be slightly thick but runny. Set aside.

Preheat the oven to 400 degrees. 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 baking sheet. Top each with a small amount of cut-up fruit and top fruit with a pinch (about 1/8 teaspoon) sugar. 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. Using a sharp knife or a pair of kitchen shears, cut two small slits in the top of each filled pastry.

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 simply shake confectioners sugar, over the tops.

Adapted slightly from The Comforts of Cooking