Donut Holes with Jam & Creme

A few weekends ago, we went to the apple orchard with some friends. After filling a sac with juicy Winesaps (and taking more photos than we could count), we stopped at the orchard shop and picked up a few extra goodies.  Per our tradition, we chose a couple jams from the monumental display.  This year, we settled on strawberry rhubarb, among others.  For the last few weeks, the jar of SR jam had been staring me down from the kitchen counter, so I finally opened it up.  Instead of smearing it on a slice of trust toast, I wanted something different, something satiating and sweet.  I landed on donuts.

Reminiscent of jelly-stuffed donuts, these simple donut holes are light as air and when swooped through a trail of strawberry rhubarb jam and vanilla creme, they're to-die-for.

Donut Holes with Jam & Creme

1 Tube Unbaked Biscuits
2 C. Vegetable Oil
1/4 C. Strawberry & Rhubarb Jam
Squeeze of Lemon Juice
Vanilla Creme (recipe follows)
Powdered Sugar, for dusting

Preheat the oven to 350 degrees.

Heat the vegetable oil over medium low heat.

Open the tube of unbaked biscuits and using scissors, cut each biscuit into quarters.  Roll the dough quarters into balls and set aside.  When your  vegetable oil reaches 350 degrees, lower the heat and carefully drop a couple dough balls into the oil.  They will cook very quickly, so be prepared to scoop them out as soon as they turn a golden brown.

Place each golden ball onto a baking sheet.  Once you've fried all the balls, place them in the oven for 4-5 minutes.  Remove the balls when they have cooked all the way through.  (You can test this by cutting one of them open.  You want the dough to be fully cooked).


Dust the balls with powdered sugar.

Squeeze some lemon juice into the jam and stir to thin it out.  This makes dipping easier.  Arrange your plate with smears of jam and vanilla creme.   Place donuts on top of the sauces.  Enjoy.

Vanilla Creme

1 Packet of Vanilla Pudding
2 C. Milk
1 t. Vanilla Extract
1 T. Bourbon



Add the vanilla pudding packet to the milk and whisk for 2 minutes.  Add the vanilla extract and the bourbon and whisk until fully combined.  Cover tightly with plastic wrap so that it touches the surface of the pudding* and refrigerate for 2 hours, or until thick.  Thin with milk as needed.

*This prevents a skin from forming on your pudding.

Christian and me at the orchard.  Does anyone send out Fall cards?  We may have to now...

Millefeuille à la Mure (Blackberry Napoleons)

“Millefeuille” is a French word that literally means “a thousand sheets.”  It is most famously used in the French Napoleon, which is made of many layers of puff pastry, cream and fruit preserves.  My version is slightly different.  I’ve used Filo (which to me is ever so much more like a thousand sheets), pudding and whole blackberries. 

This impressive and elegant dessert is good for special occasions and holidays.  I made it a couple years ago on my birthday and it was a huge hit.  The crispy layers of sugary filo contrasted against the creamy pudding create a delicious juxtaposition of texture and flavor. 

1 packet of Filo dough (about 20 sheets)

Sugar, for sprinkling

2 Vanilla Pudding Packets

Zest of 1 orange

1 t vanilla

Powdered sugar, for dusting

Fresh Blackberries

Preheat oven to 350.  Lay out one sheet of Filo dough at a time on a sheet of parchment paper.  Brush each Filo sheet with melted butter and sprinkle with sugar.  Lay another piece on top and repeat.  When you have layered 5 sheets, bake in oven at 350.  You will need 4 sets of Filo, 5 sheets each. 

Follow the directions on the pudding packets and once they have been thoroughly combined, add the zest of 1 orange as well as 1 t. of vanilla.  Allow to set and cool in the refrigerator. 

When the pudding is set and the Filo has cooled, layer the ingredients.  Smear a large spoonful of pudding on top of the first set of Filo and cover with blackberries.  Place another set of Filo on top and repeat.  Place the last layer of Filo dough on top of the dessert and dust with powdered sugar.  To serve, carefully cut through the layers of Filo, pudding and blackberries.  Garnish with more blackberries.