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


20 min.


1 hr. 25 min.



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 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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  • 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.
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