Lemon Blueberry Air Fryer Puff Pastry 'Donuts'
These lemon blueberry air fryer puff pastry "donuts" are a light, flaky shortcut treat filled with creamy lemon curd and finished with a sweet blueberry glaze. Made in the air fryer until golden, they’re perfect for brunch, dessert, or a special weekend breakfast.
Ingredients
Method
- Unfold puff pastry sheets and cut each into 9 (3-inch) squares.
- Working in batches, place in an even layer of puff pastry squares in the air fryer basket, ensuring pastry squares are not touching; chill any remaining cut puff pastry squares in the refrigerator uncovered.
- Cook in the air fryer at 325 degrees F (162 degrees c) until puffed and golden, 12 to 14 minutes. Set on a wire rack to cool completely, about 10 minutes. Repeat process with remaining cut 'donuts' (=puff pastry squares).
- Place lemon curd in a piping bag fitted with a medium round tip (such as Wilton 9). Insert tip of a pairing knife into the side of each cooled donut, piercing halfway through the donut. Pipe lemon curd through the hole until donut feels slightly heavier, about 4 teaspoons per 'donut'. Make sure not to overfill. Place 'donuts' on a wire rack.
- Whisk sugar, jam, and 2 tablespoons of the milk together in a large, shallow bowl until smooth; add remaining 1 tablespoon milk, 1 teaspoon at a time, until glaze has a dippable consistency. Dip each filled donut into the glaze, shaking off any excess before returning to the wire rack. Serve immediately or let stand until glaze is set, about 30 minutes. Recipe developed by Melissa Gray-Streett
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