Peanut Butter Jelly Time: PB&J Puff Pastry Doughnuts

As Brian Griffin would say, "It's peanut butter jelly time..." today. What's not to love about PB&J...especially when it's in the form of a warm, flaky doughnut? Today's recipe is so simple to whip up thanks to frozen puff pastry...and it tastes AMAZING!! I've been wanting to experiment with puff pastry for quite a while, so I decided today was the day I would make that happen.

I looked for a fun recipe at the Pepperidge Farm puff pastry website. They have all sorts of recipes for appetizers, desserts, and pastries...but one recipe jumped out at me immediately: PB&J Doughnuts. The idea of one of my all-time favorite sandwiches in a doughnut form had me dashing out the door to head to the grocery store to buy some puff pastry!

I had seen PB&J doughnuts when we visited The Doughnut Plant in New York this summer. I opted for other flavors that day, but that doughnut has stayed on my mind all this time. Now I have at least some idea how it might have tasted. Warm gooey peanut butter filling and raspberry jam was my combination of choice, but I'm sure old-school grape jelly would be wonderful as well. The recipe also gave options for peanut butter-chocolate and raspberry-white chocolate versions. Now that I know how simple this treat is to whip up, I can't wait to try some other flavors!

PB&J Puff Pastry Doughnuts

adapted from Pepperidge Farm

Step 1:  Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes. While the pastry is thawing, combine 1/2 cup peanut butter, 3 tbs. whipping cream, 2 tbs. powdered sugar, and 1 tbs. honey in a small bowl. Stir well to combine and set aside.

Step 2:  Preheat oven to 400. Using 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 is great for cleanup later! Top each round with 1 tsp. of the peanut butter mixture and 1 tsp. of your favorite jam or jelly. I used seedless red raspberry jam.

Step 3:  Combine 1 egg and a bit of water and whisk well until frothy. Brush the egg wash around the edges of the rounds. Top 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. 

Step 4:  Bake the doughnuts for 15-20 minutes, until puffed and golden. I turned my baking sheet around halfway through to ensure even browning. Be sure to let the doughnuts cool for at least 10 minutes...unless you like eating molten lava! Dust with powdered sugar and serve.

For something so simple, these doughnuts are amazing. They're fancy enough to serve to friends for a Sunday brunch, but simple enough to whip up for a yummy after-dinner treat. The basic technique lends itself to all sorts of variations...I can't wait to try white-chocolate raspberry doughnuts next time. And I can assure there will definitely be a next time!!

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