Oh jeez! Why oh why must I torture myself with endless irresistible delights during the Holidays? I mean, stretchy pants just don’t look nice at Christmas parties and Potlucks..lol! Not to mention, by the time New Year’s Eve rolls around it will all have hit..and hit hard. Sorry, but a glittery Moo-Moo won’t get me a kiss at midnight!
Eh..whatever, since the world clearly didn’t end we can celebrate with some naughty treats! And don’t let these little, unassuming cuties fool you! They might be small one bite wonders, but these perfect puffs are jam packed with all the flavor of a giant Snickerdoodle..that’s right! 🙂
Since it’s what’s on the inside that counts, these Cinnamony, puffy pillows are extra special! Why? ..well, they’re filled with thick Pastry Cream a.k.a Vanilla Pudding, just in case you needed even more of a reason to love them! 🙂
What you’ll need for 32 sensational Snickerdoodle Poppers:
1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELLO
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!
Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…
Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream! 🙂
In a medium pot heat up about 2″ of oil (I used Canola)
Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden…
Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!
Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them…
Eat your way to the top one Popper at a time! ~Enjoy! 🙂
I do trail magic for hikers on the Appalachian Trail and these would be really easy to cook up with a small camp pot at a trailhead! Hikers are about the only people I know with the metabolism to eat a pile of these 🙂 Thanks for a great, easy trail recipe! (these would be great for campouts too I’m sure)
I saw these on Pinterest and had to make them! I made these w/the honey butter Grands flaky layers biscuits (yum! ;), and baked the balls instead of frying (to cut down on calories & fat!) — the baked biscuits separated a tad, so I simply opened them up like cream puffs and spooned the pudding cream filling into them: still delightful, and no fuss w/injecting the cream! *you DO have to watch them, though: some of mine were overdone so a little hard ; ( they tasted alright, but were not as nice as the softer ones.
Another problem w/baking them was how to get the cinnamon sugar to stick, since they weren’t dipped in oil: I tried adding a little butter on the outside and rolling, but got much more satisfactory results by rolling the raw biscuit dough in the sugar mix BEFORE baking! thanks for a fun & tasty treat!
Try powered sugar with cinnamon, it will stick better. Add sugar and cinn. to a paper bag then the hot biscuits and shake.
Love Love Loved!!!!
OMG! These sound divine.
They look great …..cannot wait to rty them
Where can i find the flavor injector and is there anything else I can use?
Yes..a frosting tip and bag will work great too! 🙂
I JUST PUT IT IN A KIP LOC BAG ND CUT THE CORNER NO NEED TO BUYAN INJECTER SAVES $$ HOPES THIS HELPS YOU OUT ENJOY
I’m curious because it doesn’t say in the recipe – do you add the filling before or after you fry the poppers? Your instructions don’t specify. It just says prepare vanilla pudding according to package directions and set aside…
You fry them up..roll in the cinnamon sugar..let cool and fill ’em up. I will make the instructions a little more clear. Feel free to ask if you have anymore questions. 🙂
Hello, is there a recipe I can use if I don’t have the pillsbury dough?
Any dough should work..even a Pizza dough ball from your local Pizza place! They should all fry up nicely! 😉
How long do you fry them – some of mine were doughy and I couldn’t tell until I bit into them? I wanted to take them as a treat tomorrow but i don’t want to take them if they are doughy? Any suggestions.
Tbanks – the ones that weren’t’ doughy were wonderful.
First of all make sure all the dough balls are the same size, and remember that the first batch is going to be in the coldest of oil. The oil heats up over time, so watch the batches carefully, their time will differ. Also make sure to kind of roll them around in the oil as well, to keep them cooking evenly. I like to use lonely chopsticks for this! 🙂 Give them another try, you really can’t mess them up, it’s just a matter of practice! ~Enjoy!
I HAVE A DEEP FRYER THAT I USE FOR MANY THINGS, I WOULD USE IT FOR THESE, IT HAS A TEMPERATURE CONTROL TO SET FOR THE TEMP I NEED
Tried these with a little difference. I made the Pumpkin Jello pudding added a little ,whipped cream and filled these. WOW with the cinnamon, it was GREAT. I made a triple batch for my church group and I had none left, with EVERYBODY asking for the recipe. Thanks so much. Turned out just PERFECT!!
Whew….so happy, I’m always nervous to please the Church crowds..lol! YAY! 🙂
For those who are vegan or have Food Allergies, etc:
Many of the Pillsbury bisquits and croissants are actually vegan, so just read the ingredients. (Unfortunately as of this writing, they are NOT Gluten Free, tho). So use vegan pillsbury or your own Gluten Free, Vegan dough of choice.
For Diabetics or those choosing to avoid table sugar: Use coconut (aka palm) sugar.
The cook-n-serve puddings are dairy free, so those that are avoiding dairy, but not vegan can use that line of Jello pudding mixes. Otherwise, use your own vegan pudding or pastry filling of choice.
Hope this helps! I may make these soon! (I may fill them with the new line of vegan, gluten free, soy-free, nut free cream cheeses by Daiya that will be out soon).
All three of our daughters are vegan. I would love to make these for them. Where can I find the vegan version? They would rather have them baked instead of fried. Thanks
Just made these for easter sunday.they are AWESOME!! Definitely will make them again.
Oh my goodness – you just changed my life forever with this!
I eat what I love which is probably why I am overweight, but over 70 so what the heck, I would gladly put on weight to eat these beauties, I feel pounds heavier just looking, keep up the good work
Good for you Marjorie. Enjoy life and enjoy these! 🙂
Amy, these look scrumptious! Snickerdoodles are one of my favorite cookies & I just don’t have them often enough. What a fantastic twist! I’m an independent consultant with The Pampered Chef. Would it be alright with you if I post your recipe & 1 or 2 of the pics on my FB page along with your link for my customers? I think so many of them would love these!
Hi CarrieAnne! You sure can share anything you’d like! Thank you so much! 🙂
OMG made these on Saturday oh so good!!
Awesome..so glad you liked them! 🙂
Hi Amy
These sound tooo yummy!!! Please can you tell me the substitutes for flaky layer and jello vanilla. I am from South Africa and we don’t have these products, can I use ready made puff pastry or is this like a doughnut mixture, is jello vanilla a vanilla pudding?
thanks Janine
You could make a simple biscuit dough from scratch…and yes, that’s just vanilla pudding. You could use a pre -made pudding as well… 🙂
My daughter loves snickerdoodles too…I am going to surprise her with these soon! :^)
These are fantastic! I also used the cheesecake pudding others suggested, and used 1/2 milk and 1/2 sour cream when preparing – adds another dimension! I do the same when making banana pudding with the pudding layer!
Ooo YUM! So glad you enjoyed them! 🙂
Grateful I had others to share them with – they are deliciously dangerous!