PB & J Doughnuts

Campbell's PB & J Doughnuts Recipe

Oh these are so good...they're a sophisticated spin on doughnuts that features golden puff pastry filled with creamy peanut butter and raspberry jam.  They're irresistible!

At a glance

Prep

20 min.

Total

1 hr. 25 min.

Serves

9

Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 egg
1 tablespoon water
1/4 cup smooth (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

How to Make It

  • 1

    Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  • 2

    Stir the peanut butter, heavy cream and confectioners' sugar in a small bowl until the mixture is smooth.

  • 3

    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.

  • 4

    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.

  • 5

    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.

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RID#60670

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