Cookies and Cream Puff Pastry Doughnuts
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Cookies and Cream Puff Pastry Doughnuts
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- coconut, vegetable or canola oil for frying
- 4 sheets puff pastry, thawed
- 1 egg, lightly beaten
- 1 heaping cup of powdered sugar
- 1/4 cup heavy cream
- 2 to 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 to 2 cups chocolate sandwich cookies, like Oreos, crushed
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Instructions
- Heat about 3 to 4 inches of oil over medium-low heat in a large potted fitted with a candy thermometer. You want the oil to be about 350 degrees, not higher.
- Take the sheets of puff pastry (they will most likely be folded into thirds) and slice them on the seems. Each sheet will be cut into thirds. Once they are separate, brush one side of the cut piece with the beaten egg. Place a second piece on top of that, and brush it with beaten egg. Place the third piece on top. Gently press so they stick together. Repeat with remaining sheets – you should have 4 long rectangles now that have 3 sheets stacked in each.
- Using a biscuit or doughnut cutter, cut holes in the stack. You will probably get 3 doughnuts from each (feel free to fry the scraps as they are also delish!). Cut a hole in the center – I actually use an apple corer for this part, but anything that can cut a hole right in the center will do.
- Fry your doughnuts 2 to 3 at a time (no more as it will lower the oil temp) until they are golden and puffed, about 2 to 3 minutes each. Place on a paper towel to drain excess grease and repeat with remaining pastry.
- To make the glaze, whisk together the sugar, cream, milk and extract. The mixture may look lumpy at first but just continue to stir and it will come together – I tend to stir to 3 to 5 minutes. If it’s too thick for dipping, add more milk 1 tablespoon at a time. If it becomes too liquidy, add more sugar 1/4 cup at a time.
- Dip each doughnut in the glaze and sprinkle with the crushed cookies. Serve immediately.
- Note: you can also make more doughnuts by not stacking the pasty – they will still be delicious, just not as high and flakey.
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