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! 🙂
Oh these sound wonderful. I am so heading to the store!!!!
Made these today but messed up on the first 8 or so… guess my oil was way too hot. They got almost burnt on the outside and were raw gooey dough on the inside 🙁 Unfortunately my thermometer doesn’t go to 350 degrees so I couldn’t really judge the temperature properly. After transferring (very carefully) the hot oil to a smaller pot and letting the oil cool a bit they cooked properly and I cooked each batch of four for about 5-6 minutes. Had no issues with injecting the pudding/cream mixture (I mixed the pudding mix with 1 cup each of milk and whipping cream) and the final product was pretty good. They are in the fridge now waiting for my son to try them when he gets home from work. I’m sure he will love them as they taste like fried dough to me (like you get at the fair) and he loves that!
Made these. HUGE hit with the family. So easy. YUMMY! And I just posted a post about them on my blog with a little side rant about photo/recipe stealing that has been running rampant on FB, which is how I found these and has been driving me crazy. Thanks for your great posts!
http://www.bakingandboys.com/2013/04/snickerdoodle-poppers-from-oh-bite-it.html
Awesome…thank you so much! Xoxo
Me and my hubby made these tonight and they are wonderful! We used a cake decorating bag to hold the pudding and injected it via a long narrow tip into the snicker doodle balls. You can buy a decorating bag with a few tips at the grocery store, they are not expensive. These are really easy and quick to make. What a great recipe! We will be making these again.
So glad you enjoyed them. 🙂
I’ve made these two ways: using regular biscuits and flaky layer biscuits. I think they hold their shape better and are softer with the regular buttermilk biscuits than the flaky dough. But I’m having trouble with the pudding: how do you keep it from absorbing I to the dough? Could it be because I’m using sugar-free pudding with skim milk and not the real thing?
That could be it, or maybe add more. But most importantly, don’t let them sit too long before you eat/serve them. 🙂
I’m gonna try these with some pumpkin spice pudding I have been reluctant to use!
i made these tonite and instead of using the pudding filling, i made some homemade cream cheese filling and they turned out wonderful, thanks for the recipe…THESE ARE ABSOLUTLEY GREAT!!!
Just made these and let me tell ya…omg they are very addictive!!! mmm mmm good! Love your recipes! 🙂 Thank you!
this person is using your recipe as her own for the purpose of making credits, ck it out
http://www.listia.com/auction/9638940-snickerdoodle-poppers
Her auction will have ended by the time you get this but you can still view her other auctions and look at her past ones. Her FB link is…….
https://www.facebook.com/SassyK1975
These were DELICIOUS, easy to make and a reall hit at the party. They were the first dessert to go,and everyone wanted the recipe.
Yay ..sooo glad! 🙂
i laughed out loud about 14 times reading your blog. and that was only on this post! made these tonight with my tween doing most of the work and they were fabulous. cant wait to read more of your adventures. 🙂
Yay..you made my day! Thank you!! 🙂
I have a package of Jello Oreoflavored pudding in my cabinet and I think these would taste great with that and then drizzle with some melted milk chocolate!! Yummy!
I tried these but didn’t know how long to fry…some were raw in the middle
I love this idea. I am going to fill them with white chocolate cheese cake filling and instead of the cinnamon sugar. I’m going to drizzle it with Dark Chocolate. Oh I can’t wait.
so does it make them “done enough” – the dough that is? Thanks, Traci
I saw this this morning and just had to try them. I had a problem with them being doughy. Is my oil to hot or balls to big maybe?
WOW!!! Just made these…I used vanilla pudding made with 2 cups milk and 1/2 cup cream and added 1/2 tap of maple extract….mine were not hard or doughy…came out awesome!!! Thanks for all the great recipes!!!!!
I don’t know what I’m doing wrong! I don’t have a thermometer so I can’t tell what my oil is at, but all of mine are not done in the middle and super brown on the outside.. I ruined my whole batch =( I guess I couldn’t get my oil the right temperature!
It sounds to me like your oil was too hot…it should be 350-360 degrees.
Wondering if you could bake em?