If you love the classic flavor of a jelly donut but want something easier and quicker to make, these Glazed Jelly Donut Turnovers are the perfect treat! They combine flaky, buttery puff pastry with a sweet and tangy raspberry jelly filling, all finished with a dusting of powdered sugar or a simple vanilla glaze.
These turnovers are a delightful addition to brunch, a coffee break, or even as a dessert. Plus, they’re incredibly easy to make using store-bought puff pastry, so you can whip them up with minimal effort.
Ingredients You’ll Need
These turnovers require just a handful of simple ingredients:
For the Turnovers:
- 1 sheet puff pastry, thawed (from the freezer section)
- 1/3 cup raspberry jelly (or your preferred flavor)
- 1 egg, beaten (for the egg wash)
- 1 tablespoon milk (optional, for a shinier crust)
For the Glaze (Optional but Recommended!):
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Recipe Tips
Seal Well: Brush egg wash along the edges and press the edges firmly to prevent the jelly from escaping. Then is a fork to crimp the edges to seal completely.
Avoid Overfilling: A small amount of jelly goes a long way—too much can cause leaks.
Use Cold Puff Pastry: Keep the pastry chilled until ready to use for the best puff and flakiness.
Experiment with Fillings: I used this raspberry cake and pie filling and it tasted exactly like jelly donut filling! But you can easily use preserves or swap raspberry for strawberry, apricot, or blackberry jelly for different flavors!
Storage & Reheating
- Store: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat: Warm in a 325°F oven for 5–7 minutes to get the crispiness back. Avoid microwaving, as it can make the pastry soft.
Best Products To Use
Sheet Pan: Nordic Ware Natural Aluminum Commercial Baker’s Half-Sheet is my favorite pan for these, they are durable and high-quality sheet pan is perfect for baking.
Parchment Paper: I love using parchment paper because it helps with an easy cleanup.
Pastry Brush: This silicone pastry brush is heat-resistant and easy to clean, ideal for applying egg wash or glaze.
These Jelly Donut Turnovers are a quick, easy, and utterly delicious way to enjoy the nostalgic taste of a jelly donut with flaky, buttery puff pastry. Whether you make them for brunch, dessert, or just a sweet snack, they’re sure to be a hit!
Have you tried these turnovers? Let me know in the comments what jelly flavor you used! 😊🍩✨
Glazed Jelly Donut Turnovers
Ingredients
For the turnovers:
- 1 sheet puff pastry thawed
- ⅓ cup Solo Raspberry Filling You can also use jam or preserves!
- 1 egg
- tbsp milk
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. in a small bowl beat together the egg and milk.
- Lightly flour your work surface and unfold the puff pastry sheet. Using a sharp knife or a pizza cutter, slice the pastry into nine equal squares (about 3 inches each)
- Working one square at a time, brush outer edges of the puff pastry with the egg wash, leaving the center without any. Spoon 1 heaping teaspoon of raspberry jelly into the center of each square. Be careful not to overfill or to get the filling on the egg wash—too much jelly can leak out while baking!
- Fold each pastry square diagonally to form a triangle. Use a fork to crimp the edges and seal them tightly. This helps prevent the jelly from oozing out. Brush the tops with the egg wash and bake for 12-15 minutes, or until golden brown. Once done, remove from the oven and place on a cookie rack to cool for 5 minutes.
- In a medium bowl whisk together the powdered sugar, milk and vanilla. Add more milk to achieve the desired consistency. I like mine to be able to coat the whole top of the turnover but still be a little transparent.
- Once the turnovers have cooled for 5 minutes, dip the top of them into the glaze, or spoon it over top. Enjoy immediately or let the glaze set up then serve.