PB & J Doughnuts


Oh these are so good...they're a sophisticated spin on doughnuts that features golden puff pastry filled with creamy peanut butter and raspberry jam.  They're irresistible!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 9
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4 52



  • 1 egg

  • 1 tbsp. water

  • 1/4 cup creamy peanut butter

  • 3 tbsp. heavy cream

  • 1 tbsp. confectioners' sugar

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 4 tsp. raspberry jam


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  2. Stir the peanut butter, heavy cream and confectioners' sugar in a small bowl until the mixture is smooth.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 9 (3-inch) circles.  Repeat with the remaining pastry sheet.

  4. Place 9 pastry circles onto a baking sheet.  Spoon about 1 teaspoon peanut butter mixture in the center of each pastry circle.  Top each with about 1/2 teaspoon jam.  Brush the edges of the pastry circles with the egg mixture.  Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Using a sharp knife, cut a small slit in the top of each filled pastry.

  5. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.  Sprinkle with additional confectioners' sugar.

  6. Recipe Note: You can let the pastries cool for a bit longer if you like- the filling can be very hot!

  7. Flavor Variation: for Peanut Butter & Chocolate Chip Doughnuts, omit the raspberry jam.  Place 5 to 6 semi-sweet chocolate chips on the peanut butter mixture on each pastry circle.  Top with the remaining pastry circles and proceed as directed above.

  8. Flavor Variation: for Raspberry & White Chocolate Chip Doughnuts, omit the peanut butter, heavy cream and confectioners' sugar and increase the raspberry jam to 9 teaspoons.  Spoon 1 teaspoon jam on each pastry circle.  Place 5 to 6 white chocolate chips on the jam.  Top with the remaining pastry circles and proceed as directed above.

  9. Time-Saving: Lining the baking sheet with parchment paper first will save on clean-up time later.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Mark B.
Date: 10/20/2010

5 star rating

"This is a very unique spin on doughnuts, and they came out perfectly. I've also made other variations and had fantastic results. People love these cute little flaky delights!"

Submitted by:
Joann H.
Date: 10/26/2010

5 star rating

"light and flaky!"

Submitted by:
J W.
Date: 11/18/2010

5 star rating

"This is just too easy to make, plus delicious & you can make different flavors--so it is a winner all around! But instead of cutting circles & 'loosing' pastry, I just cut mine in squares. Plus, before baking I brushed the tops with the egg wash & sprinkled each square with about 1/2 tsp. sugar. They are so yummy, but do let them cool as the jam is hot. I tried the option with the raspberry jam & white choc. chips--it tastes just like the older version of jelly doughnuts! Is a keeper & will be great for holiday guests!! Thanks Puff Pastry!"

Submitted by:
Jenni T.
Date: 1/25/2011

4 star rating

"amazing! delicious!"

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