Description
Flaky layers of puff pastry fry to golden perfection, sandwiching a tender apple compote scented with cinnamon. Each bite offers a crisp shell, warm fruity center, and a sweet vegan glaze that melts lightly on the tongue.
Ingredients
- 1 sheet puff pastry thawed
- 2 medium apples peeled cored and chopped
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons dairy-free margarine
- Vegetable oil for frying
- 1 cup vegan powdered sugar
- 2 tablespoons plant-based milk
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan melt dairy-free margarine over medium heat, add apples lemon juice sugar and cinnamon, cook until apples are tender, about 5 minutes, then mash lightly and set aside to cool.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- On a lightly floured surface roll out puff pastry to smooth seams and cut out doughnut shapes using a large and small round cutter.
- Place half of the pastry rings on a tray, spoon about 1 teaspoon of cooled apple compote onto each, top with remaining rings and press edges to seal.
- Fry filled doughnuts in batches for about 2 minutes per side or until golden brown, using tongs to turn carefully.
- In a bowl whisk vegan powdered sugar plant-based milk and vanilla extract until smooth to form a glaze.
- Dip warm doughnuts into the glaze, let excess drip off, then transfer to a wire rack and allow glaze to set slightly before serving.
Notes
- Puff pastry doughnuts are best enjoyed fresh to maintain their crispness.
- For a lighter version you can bake doughnuts at 400°F (200°C) for 12–15 minutes instead of frying.
- Leftover apple compote can be refrigerated in an airtight container for up to 3 days.
- Add a pinch of nutmeg or ginger to the apple mixture for extra warm spice flavor.