These Reese’s Stuffed Puff Pastry Donuts are rich, decadent, and easy to make! Just 6 ingredients stand between you and chocolate/peanut butter bliss!
Did you know that today is National Donut Day? How could we pass up a chance to celebrate this fun little holiday and indulge in some of our favorite round desserts! Basically, we couldn’t, so a bunch of my friends and I are sharing donut recipes today because, well, donuts are awesome!
I’ve always loved donuts, they were a part of almost every weekend growing up, as my dad would always pick up a box of Country Kitchen plain donuts on Saturdays. Personally, I was a fan of the local bakery’s glazed or Persian donuts, man those things were good! My Central Maine friends know what I’m talking about right?
Well, today’s donut is a little over the top and there’s probably no way anyone would ever let you classify this as breakfast, but that doesn’t mean you can’t try 😉 What I love most about this recipe is that it only has six ingredients and you can whip them up super fast.
Puff pastry dough gives these donuts a light and flaky shell, which perfectly encloses the rich chocolaty peanut butter cup. Dip it in chocolate sauce and add sprinkles and we’re in business.
- 2 puff pastry sheets, thawed
- 1 egg
- 1 tsp water
- 11 regular Reese's peanut butter cups
- 1 cup chocolate sauce
- chocolate sprinkles
- Preheat oven to 400 degrees F and line baking sheet with parchment paper and set aside.
- Unfold the pastry sheets on a clean, floured surface and use a 3-inch round cookie cutter to cut 9 circles of dough out of each sheet.
- In a small bowl, beat together the egg and water. Use a basting brush to brush the egg wash around the outer edge of 9 of the dough circles.
- Unwrap the Reese's peanut butter cups and place one in the center of each of the 9 egg washed dough circles. The other two cups will be used later.
- Place the remaining 9 circles on top of the Reese's cups and use a fork to pinch the edges of the two pieces of dough on the top and bottom of the Reese's together.
- Bake on parchment lined baking sheet for about 13-15 minutes, until tops are lightly golden.
- Let donuts cool on baking sheet for 10 minutes.
- Dip tops of donuts in chocolate sauce and sprinkle with chocolate sprinkles. Finely chop the remaining Reese's and sprinkle on the top of the donuts.
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