- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- Canola oil (for frying; about 2 quarts)
- A 3″ round cutter; 1″ round cutter; deep-fry thermometer
- Fold 1 pastry sheet into thirds lengthwise, then again into thirds crosswise. Using a rolling pin, roll out into a 9×6″ rectangle. Fold into thirds again and roll out to a 9×3 1/2″ rectangle. Transfer to a baking sheet and chill 15 minutes. Repeat with remaining pastry sheet.
- Meanwhile, whisk powdered sugar, maple syrup, and 1 tsp. water in a small bowl.
- Using 3″ cutter, punch out 3 rounds from 1 dough strip, then punch out center of each round with 1″ cutter. Transfer doughnuts to baking sheet. Gather holes and scraps, re-roll, and punch out 1 more doughnut. Repeat with second strip; you should have 8 doughnuts.
- Fit a large heavy pot with thermometer and pour in oil to come 2″ up sides of pot. Heat oil over medium-high until thermometer registers 350ºF. Working in 2 batches, fry doughnuts until golden brown, about 4 minute per side. Using a spider or slotted spoon, transfer to a wire rack set in a rimmed baking sheet and let cool 2–3 minutes. Drizzle with maple glaze and let set before serving.