Blueberry Lemon Donuts
- Blueberry Lemon Donuts
- Recipe
- Ingredients
- Instructions
These donuts can be made so easily with puff pastry sheets, fresh blueberries and Chilean lemon zest!
Remember how I teamed up with Kitchen PLAY and Foods from Chile in the food blogger challenge? How I received a mystery box of some amazing Chilean ingredients and asked you guys on what I should make? Well, I had some amazing ideas from so many of you but the one that really caught my eye was the comment from Brit who suggested that I make fruit empanadas.
So with Brit’s suggestion, I decided to make these super quick and easy “empanadas,” which are actually more like donuts made with puff pastry sheets. So with some fresh berries and a sprinkling of fresh Chilean lemon zest and sugar, these donuts are an incredible crowd-pleaser for everyone! They’re also the perfect option for breakfast-on-the-go. After all, breakfast is the most important meal of the day, right? I’d even take these babies a bit further and slather on a lemon glaze!
Oh and don’t forget to join me on August 6th (tonight!) for a fun-filled #CookChilean Twitter party with some amazing prizes! Just be sure to follow @FoodsfromChile and make sure you’ve also registered here. See you all then!
You’ll also want to remember that Chile is the world’s largest exporter of grapes (hint hint)!
Recipe
Yield: 12 donuts
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place puff pastry sheet on a surface that has been sprinkled with flour. Using a 2-inch round cutter, cut out 12 circles.
3. Place 6 puff pastry circles onto the prepared baking sheet. Top with blueberries, lemon zest and sugar and then top with another puff pastry circle, using a fork to seal the edges. Repeat with remaining puff pastry circles to make 6 donuts.
4. Brush the tops with the egg wash and cut two small slits on each donut using a sharp knife. Place into oven and bake until golden brown, about 10 minutes.
5. Serve immediately.
