Ingredients & Directions
- 1 egg
- 1 tablespoon water
- 1/4 cup creamy peanut butter
- 3 tablespoons heavy cream
- 1 tablespoon confectioners' sugar
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 4 teaspoons raspberry jam
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Stir the peanut butter, heavy cream and confectioners' sugar in a small bowl until the mixture is smooth.
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.
Place 9 pastry circles onto a baking sheet. Spoon about 1 teaspoon peanut butter mixture in the center of each pastry circle. Top each with about 1/2 teaspoon jam. Brush the edges of the pastry circles with the egg mixture. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Using a sharp knife, cut a small slit in the top of each filled pastry.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes. Sprinkle with additional confectioners' sugar.
Recipe Note: You can let the pastries cool for a bit longer if you like- the filling can be very hot!
Flavor Variation: for Peanut Butter & Chocolate Chip Doughnuts, omit the raspberry jam. Place 5 to 6 semi-sweet chocolate chips on the peanut butter mixture on each pastry circle. Top with the remaining pastry circles and proceed as directed above.
Flavor Variation: for Raspberry & White Chocolate Chip Doughnuts, omit the peanut butter, heavy cream and confectioners' sugar and increase the raspberry jam to 9 teaspoons. Spoon 1 teaspoon jam on each pastry circle. Place 5 to 6 white chocolate chips on the jam. Top with the remaining pastry circles and proceed as directed above.
Time-Saving: Lining the baking sheet with parchment paper first will save on clean-up time later.