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Directions:
1. Prepare the Apple Filling:
In a medium saucepan, melt the butter over medium heat.
Add the diced apples and cook for about 5-7 minutes, stirring occasionally, until the apples soften and start to release their juices.
Stir in the brown sugar, cinnamon, nutmeg, and lemon juice. Let it cook for another 2-3 minutes until the mixture thickens slightly. If you want it to be thicker, you can add the cornstarch mixture and cook for another minute until it becomes thick and syrupy.
Remove from heat and set aside to cool.
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 1/8-inch thick.
Using a round cookie cutter (about 3 inches in diameter), cut out circles from the puff pastry. You should be able to get about 8 circles.
Use a smaller cutter (around 1 inch) or a piping tip to cut a hole in the center of half of the circles, to make the doughnut shape.
Beat the egg in a small bowl and brush the edges of the full circles with the egg wash. This will help the doughnut tops stick together once filled.
3. Assemble the Doughnuts:
Place a spoonful of the apple filling in the center of each full puff pastry circle (without the hole in the center).
Carefully place a ring-shaped puff pastry circle (the one with the hole) on top, pressing the edges gently to seal. Be sure to pinch the edges to keep the filling inside while frying.
4. Fry the Doughnuts:
Heat about 2-3 inches of vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping in a small piece of dough—if it sizzles and rises quickly, the oil is ready.
Fry the doughnuts in batches, being careful not to overcrowd the pan. Fry each doughnut for about 2-3 minutes per side, or until golden brown and puffed.
Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Coat the Doughnuts:
In a shallow bowl, mix the granulated sugar and cinnamon together.
While the doughnuts are still warm, roll them in the cinnamon-sugar mixture to coat them completely.
6. Serve and Enjoy:
Optionally, you can dust the doughnuts with powdered sugar for an extra touch of sweetness.
Serve these puff pastry apple doughnuts warm for the best texture and flavor. They’re perfect with a hot cup of coffee or tea!
Tips:
Filling Variation: You can add a bit of caramel sauce to the apple filling for a richer flavor.
Baking Option: If you prefer not to fry the doughnuts, you can bake them at 375°F (190°C) for about 12-15 minutes or until golden and puffed.
Storage: These doughnuts are best enjoyed fresh, but you can store them in an airtight container for up to two days. Reheat them slightly in the oven for a crispy texture.
These puff pastry apple doughnuts are crispy on the outside and soft with a warm apple filling on the inside. Perfect for a cozy dessert or a fun treat!
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