These delicate doughnuts made from purchased puff pastry aren’t as substantial as traditional versions, but they are gorgeous, delicious and, perhaps most important, incredibly easy to make.

Martha Holmberg, author of puff pastry cookbook “Puff,” suggests dusting the finished doughnuts and doughnut holes with powdered sugar, maple sugar, granulated sugar mixed with cinnamon, or a blend of sugar, cardamom, ginger and lemon zest.

These delicate doughnuts made from purchased puff pastry aren’t as substantial as traditional versions, but they are gorgeous, delicious and, perhaps most important, incredibly easy to make.

Martha Holmberg, author of puff pastry cookbook “Puff,” suggests dusting the finished doughnuts and doughnut holes with powdered sugar, maple sugar, granulated sugar mixed with cinnamon, or a blend of sugar, cardamom, ginger and lemon zest.