Add the raspberry jelly to a squeeze bottle, cut half the tip off the squeeze bottle to create a larger opening.

Pre-heat a convection oven to 450 degrees.

Place pastry puffs on a sheet pan lined with parchment paper and bake for 4-5 minutes or until exterrior is crisp and pastry puffs are heated through; Allow to cool for 5 minutes before proceeding.

Use the squeeze bottle to inject each pastry puff with 1 tsp(s) of raspberry jelly.

Transfer the jelly donuts onto a serving platter or bowl and dust with powdered sugar before serving.