Peanut Butter and Jelly Fillo Doughnuts [VIDEO]

Revolutionary new doughnuts, these peanut butter and jelly fillo doughnuts, aka fillonuts, are made with fillo pastry for a healthier favorite treat! It's dairy-free, vegan, and lower in carbs and calories than your traditional donut. 

Ever wish there was a healthier doughnut that you can easily make at home? Then this revolutionary new recipe is for you!

Made with fillo (phyllo) pastry and baked rather than fried, these fillonuts are not only healthier but made in a fraction of the time that it would take for the traditional donuts or even popular cronuts that require days to create.

📃 Why it Works

The fillo PB&J donuts taste great warm or cold and are perfect for back-to-school as a grab-and-go-breakfast, to pop in the lunchbox, or as an after-school snack.

With just a few simple ingredients and no fancy kitchen tools or appliances required, these are affordable and easy enough to prepare in a small dorm or off-campus housing kitchen.

Creamy peanut butter with jelly yields a very smooth filling, while crispy fillo dough offers up a lot of texture. If you're into chunky peanut butter then, by all means, use it and even sprinkle chopped peanuts on top.

The best part is that these doughnuts don't get soggy like your regular PB&J SANDWICH even after a day or two (I promise they won't last that long)!

Besides, you can use any filling you like! Try chocolate and cherries like in these fillo blossoms.

I really urge you to double the batch! It would be perfect for bringing as a breakfast in bed for your special someone with a hot cup of joe. Just know they are flaky, so you might want to bring them on a big try to catch the crumbs.

Save the recipe now to have it ready for Mother's Day. They're not just for kids; moms will love this treat too!

Since their invention, donuts have become incredibly popular. Even the purpose of donuts has changed. People are making bacon donuts, creating a donut for those without a sweet tooth.

Others have made ice cream sandwiches using donuts, and you can even find hamburgers on donuts rather than buns offered by fair vendors.

Doughnut or donut?

Some people believe that the word donut refers to the nuts that were placed in the middle of the dough to correct the problem of the uncooked centers.

In 1809, with Washington Irving’s publication of A History of New York, the word “doughnut” appeared in print for the first time. By the early 1900s, the word was shortened to “donut.” Today, either spelling is acceptable.

If you're new to using fillo, don't fret (see the video below to aid you with this recipe). It's OK if the pastry sheets tear up a bit. It won't be visible once baked. It is also perfectly okay to throw a few sheets away. I still do it whenever I bake with fillo.

There are plenty in the package to go around. For this recipe, I used the organic fillo dough.

Now you might say: Jas, I don't care about calories, it's just easier to buy some donuts, and I'll say: true that, but what are you doing on my page then? Aren't you here for a new food experience that will expand your culinary horizons? Yes, you are!

You come here to find simple recipes from around the world. And sometimes we even invent recipes that you won't find anywhere on the globe, like these PB&J fillonuts (I should patent them, lol).

If you're really into lots of sugar, you can always glaze these peanut butter and jelly doughnuts with half the batch of simple sugar syrup used for baklava. So, let's get baking!

🛒 Ingredients and Notes

• fillo sheets
• vegetable oil
• cup milk
• creamy (or chunky) peanut butter
• jelly of choice
• chopped peanuts
• egg yolk
• water

🔪 Instructions

1. Place one fillo sheet on a clean surface then gently pinch the middle of the sheet and turn it clockwise. Combine the ¼ cup of oil and milk in a small bowl. Brush the fillo with oil and milk mixture.
2. Put 1 tablespoon of each peanut butter and jelly in the middle of the twisted fillo sheet. Sprinkle with ½ tablespoon of chopped peanuts. Twist some more if necessary and then fold the edges over to enclose the filling.
3. Gently turn it over and place it on a greased baking sheet. Repeat with remaining sheets.
4. Next, mix the egg yolk with oil and water. Brush the tops of twisted fillo and sprinkle with remaining peanuts. Bake at 350 degrees Fahrenheit in a preheated oven for 15-20 minutes or until golden brown and crisp.

Recipe notes:

• Use melted butter instead of oil.
• Replace peanut butter with almond or cashew butter.
• Double the recipe for a dozen yummy fillonuts.
• Sprinkle fillonuts with poppy seeds, sesame seeds, or ground peanuts before baking.
• Dust the baked fillonuts with powdered sugar or drizzle with chocolate syrup.

• Rustic Plum Ricotta Tart
• Swedish Apple Pie Rolls with Fillo
• Greek Orange Fillo Cake
• Mediterranean Rolled Baklava
• Sugar Cream Pie with Fillo
• Step By Step Baklava Recipe

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Peanut Butter and Jelly Fillo Doughnuts - Fillonuts

By Jas

Revolutionary new peanut butter and jelly donuts - fillonuts - are made with fillo pastry and baked for a healthier favorite treat.

4.5 from 2 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Yields 6 servings

Calories 362 kcal

EQUIPMENT

• Pastry brush
• baking sheet

Ingredients

1x2x3x

US Customary - Metric

• ▢ 6 fillo sheets
• ▢ ¼ cup vegetable oil
• ▢ ¼ cup milk
• ▢ 6 tablespoons peanut butter, creamy or chunky
• ▢ 6 tablespoons jelly of choice
• ▢ 4 tablespoons chopped peanuts
• ▢ 1 egg yolk
• ▢ 1 tablespoon each vegetable oil and water

Cook ModePrevent your screen from going dark

Instructions

• Place one fillo sheet on a clean surface then gently pinch the middle of the sheet and turn it clockwise.  Combine the ¼ cup oil and milk in a small bowl. Brush the fillo with oil and milk mixture.
• Put 1 tablespoon each peanut butter and jelly in the middle of the twisted fillo sheet. Sprinkle with ½ tablespoon of chopped peanuts. Twist some more if necessary and then fold the edges over to enclose the filling.
• Gently turn it over and place on a greased baking sheet. Repeat with remaining sheets.
• Next, mix the egg yolk with oil and water. Brush the tops of twisted fillo and sprinkle with remaining peanuts. Bake at 350 degrees Fahrenheit in a preheated oven for 15-20 minutes or until golden brown and crisp.

Video

Notes

• Use melted butter instead of oil.
• Replace peanut butter with almond or cashew butter.
• Double the recipe for a dozen yummy fillonuts.
• Sprinkle fillonuts with poppy seeds, sesame seeds, or ground peanuts before baking.
• Dust the baked fillonuts with powdered sugar or drizzle with chocolate syrup.

Nutrition

Calories: 362kcal (18%) | Carbohydrates: 29g (10%) | Protein: 8g (16%) | Fat: 25g (38%) | Saturated Fat: 12g (60%) | Cholesterol: 34mg (11%) | Sodium: 184mg (8%) | Potassium: 197mg (6%) | Fiber: 2g (8%) | Sugar: 12g (13%) | Vitamin A: 60IU (1%) | Vitamin C: 2mg (2%) | Calcium: 36mg (4%) | Iron: 1mg (6%)

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