Layered donuts with peaches and glaze

Ingredients:

Donuts

• 500 g frozen puff pastry (2 sheets), defrosted
• 1 large egg, lightly beaten
• 3 tablespoons canned peaches

Filling

• 2 small peaches, sliced
• 0.5 tbsp. peach nectar
• A pinch of salt

Glaze

• 1 cup powdered sugar
• 1-2 tbsp. l. peach nectar
• 1 teaspoon lemon juice
• 1/8 tsp vanilla extract
• Dried strawberry pieces (optional)

Preparation:

1. DonutsPreheat oven to 200°C. Line a baking pan with parchment paper. Place one sheet of puff pastry on the work surface and shake off any excess flour. Brush the entire surface with beaten egg. Place the second sheet of puff pastry on top and press to seal.
   
   Cut out 8 circles, each 8 cm in diameter. Cut out 2.5 cm diameter centers. Cut out a few more 2.5 cm circles from the scraps, if desired. Arrange on the prepared baking sheet and bake until golden brown and crisp, 20-25 minutes.
2. Microwave the peach jam until melted, about 30 seconds. While still hot, brush it over the top and inside of the donuts. Let cool completely on the baking sheet.
3. Make the fillingCombine the peaches, peach nectar, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the peaches are soft and most of the liquid has evaporated, 8-10 minutes. Transfer to a blender and puree until smooth. Refrigerate until the mixture is thick and cold, at least 2 hours.
4. Make the icingWhisk powdered sugar, 1 tablespoon peach nectar, lemon juice, and vanilla in a small bowl until smooth; add up to 1 more tablespoon peach nectar if needed.
5. Using a sharp knife, cut each donut horizontally into 3 rings. Spread peach filling on the bottom ring and place the middle ring on top, then spread more peach filling and top with the top ring. Cover the donut. glazeSprinkle with strawberry slices. Let the glaze set for 10-15 minutes. Serve the donuts warm or at room temperature with the remaining peach filling.