I grew up using the puff pastry recipe in the Antoinette Pope School of Cooking cookbook, using their pastry cream recipe for the filling. I've had pastry bags and tips since I bought them in college. If you have, or can find, a "Bismarck" (filling) tip (#230 or #231) you won't have to split open my puff pastries (or jelly donuts) to fill them. (Unless you're able to pipe your filling with a star tip, split-open filled pastries tend to look home-made.) That said, I find I usually need to double my pastry cream recipe to have enough to fill my puff pastries...

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