Puff Pastry Donuts Recipe

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Questions & Reviews

1. WANDA says:

   THESE SOUND SO EASY 7 YUMMY AS SOON AS THE TURKEY IS OUT OF HERE I AM MAKING THE DONUTS. THANKS I LOVE ALL THE RECIPES I HAVE MADE SO FAR
2. Melissa Thomas says:

   OH MY WORD! These look amazing! If it was not Black Friday or if I was CRAZY I would head out right now to Wal-Mart to buy some Puff Pastry. But since it is Black Friday and I'm not quite that crazy I will just pin the recipe and make them next week! Thanks for sharing this recipe.
3. Nancy Allen says:

   I'm sure this should make sense to me, but I'm not getting it. So I cut two different size donut cutouts -- "a larger circle for the outside and a smaller circle for the center". Do I stack them before frying? I thought it would be obvious from the photo, but I'm missing something. Do I somehow pinch them together to seal them? What am I not getting? Thanks!
4. Pam says:

   I think, unless you have a doughnut cutter, you can cut out your doughnut with the larger cookie cutter and then cut out the center hole with the smaller cookie cutter.
5. DANA says:

   I SO WANT TO MAKE THESE.... I WISH I COULD PIT IT ... BUT I CANT FIND THE PIN BUTTON 8-)
6. DANA says:

   WISH I COULD PIN IT ****
7. Cyd says:

   The pin it button is right under the main picture of the donuts!
8. Beth says:

   These look incredible! Is there a certain brand of puff pastry that you like? I'm a puff pastry virgin... Thanks!
9. Renee says:

   Weeelll, I'm feeling really kinda dumb right now cause I'm still not getting the cutting the two different size circle thingy either. I just need to know , do you stack the 2 together or what? I just can't seem to make heads or tails out of that part.
10. Beth says:

    Hi, I wish I could attach a picture to this... No stacking! I have a donut/biscuit cutter. Picture a round cookie cutter, 2 1/2" across. It is solid metal across the top with a wooden handle in the middle. (Picture a tuna can turned upside down - open side down - after taking the lid off, with a knob in the center) Inside, in the center, there is a small round "cookie cutter", about 1 1/4" across that is attached to the top of the (tuna can) cutter. On mine, it has two tiny openings that fit over two screws in the top so you can take it off for biscuits (cause they don't have a center hole). So when you place the cutter on the pastry and press down (like a cookie cutter) it cuts the donut shape and the donut hole at the same time. Then you just pop out the inside circle and hwola! You have a donut! If you don't have a donut cutter, use a circle cutter the size you want for the donut and with a knife, cut a small circle in the center of it and take it out before frying. You could also use a soda bottle lid to make the hole in the center. Hope this helps!
11. Kathryn says:

    The smaller cookie cutter cuts out the hole in the middle. Otherwise, you just have a circle of dough. When you cut out that smaller circle, you either fry that up (this is where donut holes in the donut shops come from) or throw it away.
12. Cyd says:

    Any kind will work just fine, even store brands.
13. Evelyn says:

    These look sooo good! I've never made donuts before. Can you tell my what temperature the oil needs to be?
14. Cyd says:

    We just heated the oil over medium high heat. You can drop a tiny piece of dough into the oil and make sure it boils around it. Sorry, we don't have an exact temp.
15. Nancy says:

    Could these be baked in the oven and then glazed, instead of frying?
16. Cyd says:

    Hi Nancy! We have only made them as the recipe directs, so we aren't sure how well they would turn out in the oven.
17. Sandra says:

    I've never used puff pastry either. Do you layer the two sheets together before rolling it out, or roll out each sheet seperately?
18. Cyd says:

    Roll out each sheet seperately.
19. Sandra says:

    Thank you!
20. Estelle butler says:

    So I just need to cut out a round donut..and make a hole in center like it should be and fry
21. Cyd says:

    Yes, that is exactly right!!
22. Debra Anderson says:

    rolled the sheet cut the doughnut. dropped in oil it puffed but was paper thin. tried more layers and then had a puff of ruffles. didn't look like a doughnut at all.
23. Dianne says:

    Aren't you sorry you posted this simple recipe now? (It sounds really good!)
24. Marge Meyers may 31st says:

    Ijust read all of the comments....I haven't had a good laugh like that in a long time!!!So. after all is said and done, do we end up with Krispy kremelook alikes or ruffled whatev er she called them? They sound really good.
25. AJ says:

    How thin do you roll the puffed pastry? A quarter of an inch? Half an inch?
26. Six Sisters' Stuff says:

    Hi AJ! I would roll it out to about 1/4" thickness. Just however thick it comes out of the package.
27. WhipQueen says:

    Not sure what you meant by "rolled." But I think the author just meant that you (un)roll the pastry sheet(s), and not rolling pin them flatter. If you used a rolling pin, that would explain they were paper thin. Using it as it comes, it was allows for it to puff up because it was already at the right thickness straight out of the box. Hope this is helpful.
28. Helene says:

    So cool how the puff pastry just grows in the oil to look like a doughnut!! Any idea how long these might last for? Theres only 2 of us, and while I am eating for 2 (!!!!!!!!!!) I still would want to put some away...
29. ann says:

    Question is it possible to bake 4 layers of puff pastry with filling between layers
30. Cyd says:

    We have only made them as directed on our recipe. But that sounds delicious. Definitely worth experimenting. You may have come up with a new delicious donut.
31. Tray says:

    Take puff pastry out the box(unthrawed) Unroll 2sheets Cut out donuts Cut a bottle cap size hole in the middle of donut Deep fry til golden Air dry on the rack n glaze Cool then serve ....is this the way to do it ?
32. Kayla says:

    hi there, has anyone tried making these? does the inside taste cakey.. like a donut? or does it look and taste like a danish (from the puff pastry) ?
33. Linda says:

    I rolled each sheet individually and they came out flat they did not rise like the photo. What did I do wrong.
34. K says:

    Think about it this way lol if you dont cut the small circle, all you will have is a filled donut.
35. Amanda says:

    Hahaha, she probably Is- poor thing lol
36. Lori Brown says:

    Mine came out ruffled too :( Never used phyllo dough before - are there different kinds? Mine has 2 sheets in the box but each sheet has a ton of thin layers at are not attached to each other...is that right? Or do you like roll them into a doughnut shape to keep the layers together???
37. Suzie Homemaker says:

    Hello! Your supposed to use “Puff Pasty”, Not Phyllo Dough that’s a completely different pasty 😊💜
38. Madison Terpenning says:

    How many does this make?
39. Angie says:

    Don't roll the puff pastry. Just unroll it. Don't mash it down to a certain thickness. Puff pastry, that I've seen in the store, comes in a box in the cold section. The dough has already had a rolling pin used on it and has been loosely rolled to fit in the box. Just unroll to flat.
40. Cyd says:

    About 24 donuts
41. deb says:

    You should not have rolled it out ,it's pre-rolled
42. debbie says:

    sprinkle them with cinnamon sugar & eat them
43. Jacqui Strickland says:

    I wonder if this recipe will work in my air fryer?
44. Cyd says:

    We haven't tried the Puff Pastry Glazed donutes in the air fryer. Let us know how they turn out!
45. Richinda Schaff says:

    cut out a large circle with a round cookie cutter, then using a small round cookie cutter cut out the center. Do not stack, fry them just as they are. also you can fry out the small centers for donut holes
46. Traci Kenworth says:

    Glazed donuts are my favorite!
47. Eve says:

    I think the majority of people are rolling out their pastry sheets, Because you stated that " Step 1: On a lightly floured surface, roll out puff pastry. Simply roll out the dough from how it was packaged. Do not take a rolling pin to it, or you will have really flat donuts." You should have said unfold.
48. RR says:

    to answer those who are wondering if it's like an actual krispy kreme...its similar but a bit far away. keep in mind you are using puff pastry, so yes...you can tell its puff pastry. A lot lighter and more airy than KK donuts, and I'm not sure if it's because I used Canola oil instead of Vegetable oil, but i felt like i could really taste the oil, despite how much glaze I put on it! LOL. I have individual puff pastry sheets, so i tried just one to test it. i'm not sure if it's worth making again or not, but for not making dough, it's a decent donut that doesn't feel as fattening as most!
49. Roma says:

    Unless you dry fry puff pastry you will have an oily piece of pasty - not appetising!
50. Rachelle says:

    These tasted amazing and were very easy. The only question I have is did anyone turn down the heat of the oil because my first couple were perfect and the rest seemed to cook way too fast and set off the alarm... lol The glaze was perfect.
51. Jennifer Baker says:

    I love this, I work alot with puff pastry. This is next on my list.
52. George Brady says:

    I ALSO LOVE THESE DONUTS

    
53. George Brady says:

    I ALSO LOVE THESE DONUTS I LIKE THEM TWICE AS MUCH

    
54. PRISCILLA says:

    CAN I USE COCOA IN THE GLAZE
55. Momma Cyd says:

    Sure, you could add a little cocoa to make the glaze chocolate.
56. Sara says:

    You just drop the circle (the one that’s shaped like a donut) that has the hole in it in the oil..that is the donut...it puffs up to look like the pics posted. Puff pastry does just that, it puffs up.