PB&J Doughnuts

PB&J Doughnuts

Campbell's Kitchen 0

"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!"

Ingredients 1 h 25 m {{adjustedServings}} servings 304 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees 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 about1 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.
Tips & Tricks
Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Turkey Gravy

See how to make a super-simple turkey gravy.


  • From: Gail Simmons
  • Recipe Tips:
  • Time-Saving: Lining the baking sheet with parchment paper first will save on clean-up time later.
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Reviews 1

  1. 1 Ratings


These are delicious, but there definitely was a learning curve, so please let me share a few very important tips that I hope will help you. (1) do not overfill, (2) be sure that your slit on the top is deep enough to allow steam to escape, and (3) be sure that you get a good seal before putting into the oven. What happens if you don’t do all of the above is that the doughnut will dome-up in the the center, the top half of the doughnut will slide off, and if you don’t have a good seal, your filling oozes out. Thank goodness, I had a piece of parchment paper on the pan because I did have a mess. But the recipe is not at fault here, I think it’s a solid recipe. I used a 2-1/2” cutter, had some puff pastry dough left, so I cut a few little doughnuts (about 1-1/2”). FYI, these small ones are perfect for ”one bite” and would be really nice for a buffet table or kids.