Boston Cream Filled Doughnuts with Vanilla Custard

A quick doughnut recipe using puff pastry, vanilla pudding, sour cream and whole milk. Glaze with prepared chocolate frosting, and crushed nuts.
Cuisine: American, French
Course: Breakfast, Brunch, Party Perfect, Snacks
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Prep Time 15 minutes
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Total Time 20 minutes
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18 donuts


  • 1 package puff pastry dough
  • 8 oz instant vanilla pudding mix
  • 1 1/2 cup Prairie Farms whole milk cold
  • 1 cup Prairie Farms sour cream
  • powdered sugar garnish


  • 2 cup chocolate icing, canned
  • crushed peanuts


  • Roll out 2 puff pastry sheets on a cookie sheet covered with parchment paper. Use a 4" round cookie cutter to cut out circles from pastry. Then, stack 2 pastry circles on top of each other and press down the outer edges with your fingertips. Then, put the stacked discs into the freezer.
  • Combine vanilla pudding mix according to package directions for pie filling with cold milk. Then, add 1 cup of Prairie Farms Sour Cream. Beat until pudding is smooth and thick. Put an icing bag with a large, round tip into a tall glass and fill with vanilla pudding. Then twist the end put in the fridge to set for 1 hour.
  • Heat up a deep fryer with canola or vegetable oil. Remove pastry discs from the freezer and add one at a time into the deep fryer and submerge for 2-4 minutes until golden brown. The pastry will puff up to double the size as it cooks. Remove from fryer and transfer onto a plate lined with a paper towel. Let cool for 5 minutes.
  • Insert tip of vanilla filling into the side of the pastry and fill with about 2 tbsp of vanilla filling. Top with chocolate icing and crushed nuts as desired.


Slightly warm chocolate frosting in microwave for 20-30 seconds to make it easier to stir and drizzle over doughnuts. 

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