Puff Pastry Glazed Donuts Recipe

Happy Thanksgiving!

We are so thankful to all of your for taking the time to visit our blog!  We love being able to share our recipes, ideas and crafts with you!  We hope you have a wonderful day with friends and family.

We kicked our Thanksgiving off with a family football game this morning.  Afterwards, we came back to my house for a delicious breakfast!  These donuts were a hit and were so simple to make!  They literally taste like Krispy Kreme donuts, but you don’t have to wait for the hot light to come on for a fresh donut! 😉

Serves: 24

Puff Pastry Glazed Donuts Recipe

These Pastry Puff Glazed Donuts are so easy to make and melt in your mouth!

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 2 sheets puff pastry, thawed
  • Vegetable oil, for frying
  • 2 cups powdered sugar
  • 4 Tablespoons milk
  • 2 teaspoons vanilla extract


  1. On a lightly floured surface, roll out puff pastry.
  2. Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
  3. Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
  4. Cook donuts in hot vegetable oil, flipping when one side is golden.
  5. In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
  6. While the donuts are still hot, dip them in the glaze.



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33 Responses to “Puff Pastry Glazed Donuts Recipe”

  1. I'm sure this should make sense to me, but I'm not getting it. So I cut two different size donut cutouts -- "a larger circle for the outside and a smaller circle for the center". Do I stack them before frying? I thought it would be obvious from the photo, but I'm missing something. Do I somehow pinch them together to seal them? What am I not getting? Thanks!
  2. Weeelll, I'm feeling really kinda dumb right now cause I'm still not getting the cutting the two different size circle thingy either. I just need to know , do you stack the 2 together or what? I just can't seem to make heads or tails out of that part.
  3. Hi, I wish I could attach a picture to this... No stacking! I have a donut/biscuit cutter. Picture a round cookie cutter, 2 1/2" across. It is solid metal across the top with a wooden handle in the middle. (Picture a tuna can turned upside down - open side down - after taking the lid off, with a knob in the center) Inside, in the center, there is a small round "cookie cutter", about 1 1/4" across that is attached to the top of the (tuna can) cutter. On mine, it has two tiny openings that fit over two screws in the top so you can take it off for biscuits (cause they don't have a center hole). So when you place the cutter on the pastry and press down (like a cookie cutter) it cuts the donut shape and the donut hole at the same time. Then you just pop out the inside circle and hwola! You have a donut! If you don't have a donut cutter, use a circle cutter the size you want for the donut and with a knife, cut a small circle in the center of it and take it out before frying. You could also use a soda bottle lid to make the hole in the center. Hope this helps!
    • WhipQueen
      Not sure what you meant by "rolled." But I think the author just meant that you (un)roll the pastry sheet(s), and not rolling pin them flatter. If you used a rolling pin, that would explain they were paper thin. Using it as it comes, it was allows for it to puff up because it was already at the right thickness straight out of the box. Hope this is helpful.
  4. Marge Meyers may 31st
    Ijust read all of the comments....I haven't had a good laugh like that in a long time!!!So. after all is said and done, do we end up with Krispy kremelook alikes or ruffled whatev er she called them? They sound really good.

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