WHITE CHOCOLATE AND RASPBERRY BAKED DOUGHNUTS

Steps:

• 1. Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes. Preheat oven to 400°F.
• 2. Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet... a Silpat or parchment paper is great for cleanup later!
• 3. Top each round with 1 tsp of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
• 4. Put equal amounts of chips on top of the jam in each doughnut.
• 5. Press lightly press them in so they are "nestled" in there.
• 6. Combine 1 egg and 1 Tbsp of water. Whisk well until frothy.
• 7. Brush the egg wash around the edges of the rounds.
• 8. Top with the remaining nine pastry rounds. Press well so the two pieces seal together... go slow to try to prevent any of the filling from coming out the sides.
• 9. Bake the doughnuts for 15-20 minutes, until puffed and golden. Turn the baking sheet around halfway through to ensure even browning.
• 10. Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
• 11. You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked. The basic technique lends itself to all sorts of variations. Peanut Butter and Jelly: For filling use 1/2 cup peanut butter, 3 Tbsp whipping cream, 2 Tbsp powdered sugar, and 1 Tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using the same method above.
• 12. Blueberry Variation: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center. Use an icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
• 13. Orange Variation: Using homemade orange marmalade, place 1 tsp for each doughnut. Top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.