Peach Puff Pastry Doughnuts Recipes

EASY PEACH TARTLETS RECIPE

Steps:

• Preheat oven to 400˚F. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. Cut into 9 equal sized squares and place on parchment lined baking sheet, spacing 1-inch apart.
• Beat 1 egg in a small bowl and set aside.
• Slice peaches into 1/3" thick slices and place in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula.
• Layer 3 to 4 peach slices over the center of each pastry square. Avoid getting peach juice on pastry edges. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds.
• Bake on the center oven rack at 400˚F for 17-19 min or until puffed and golden at the edges, turning the sheet halfway through baking. Note: Do not over-bake. It browns quickly towards the end. Remove from oven and let cool on the pan for 10 min.
• While pastry cools, make the glaze: in a measuring cup, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle over your warm pastries.

PUFF PASTRY DONUTS (CRONUTS)

Steps:

• Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
• Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and using a doughnut cutter about 1 1/2-2 inches in width, and begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet. Leave as is. Save the scraps to make doughnut holes.
• Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil and turn to a plate lined with a paper towel. Repeat process for all doughnuts.
• In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.

PEACH PUFF PASTRY TART WITH ALMONDS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
• Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
• Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
• Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.

EASY DOUGHNUT PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
• Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
• Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
• Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

PEACH CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Cut a 1/2-in. hole in tip of a pastry bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment-lined baking sheets., Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks. , Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture is slightly thickened and peaches are tender. Cool completely. , In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form., Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms., To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar.