Puff Pastry Donuts

Ingredients 1 box Pepperidge Farm®s Puff Pastry 3 cups neutral frying oil  1 large egg, beaten 3/4 cup granulated sugar 1 cup mixed berries 3/4 cup powdered sugar

Heat fry oil in a deep sauce pan over medium-high heat. Add a temperature gauge to the pan, and bring oil to 375F. Have the egg ready on the side in a small dish.

Unroll one defrosted sheet of puff pastry dough on a lightly floured surface, and brush with half of the egg wash. Fold pastry sheet back up along seams, as it was in the box. Repeat with other sheet.

From each sheet of folded pastry dough, cut out 3 donuts using a donut cutter, for a total of 6 donuts. (Cut out the donuts while the dough is folded closed like it was in the box).

Once oil reaches 375F, drop in two donuts at a time. They will sink but float back up within 2 sec. They should begin bubbling and sizzling immediately or the oil isn’t hot enough.

Fry the remaining donuts and donut holes. Have ready a small shallow pan to collect the donuts after frying, and sprinkle the granulated sugar on top of them as they come out of the hot oil.

Meanwhile, combine the berries with a splash of water in a small saucepan. Bring to a simmer, and cook for about 5 minutes, until the berries fall apart and reduce a bit. Mash the berries.

Pour berry mixture into a shallow bowl and whisk in powdered sugar.  Finally, glaze each donut with the berry glaze, and serve immediately.