Ingredients
1 can of flaky layers biscuits (like Pillsbury Grands)
1 box instant vanilla pudding mix (3.4 oz)
2 cups cold milk (for pudding)
Cinnamon sugar (1/2 cup sugar + 1 tbsp cinnamon)
Vegetable oil (for frying)
Optional: Powdered sugar (for dusting)
Directions
1. Prepare the Vanilla Pudding Filling:
In a medium bowl, whisk together the vanilla pudding mix and cold milk.
Whisk for 2 minutes until it thickens.
Chill in the refrigerator while you prep the poppers.
2. Prep and Fry the Biscuit Poppers:
Open the can of flaky biscuits and separate them into layers (each biscuit can be split into 2–3 layers).
Cut each layer into quarters or small pieces (about bite-sized).
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
Carefully drop a few biscuit pieces into the hot oil at a time (don’t overcrowd).
Fry for about 1–2 minutes per side, or until golden brown and puffed.
Remove with a slotted spoon and drain on paper towels.
3. Coat in Cinnamon Sugar:
While the poppers are still warm, toss them in a bowl of cinnamon sugar until evenly coated.
4. Fill with Vanilla Pudding:
Transfer the chilled vanilla pudding into a pastry bag fitted with a small round tip (or use a zip-top bag with the corner snipped).
Use a skewer or the piping tip to poke a small hole in each popper.
Gently squeeze the pudding into the center until it fills up (you’ll feel it get heavier).
5. Serve & Enjoy:
Optional: Dust with powdered sugar for extra flair.
Serve warm or room temp—they’re delicious either way!
Variations & Tips
For a chocolate twist, substitute the vanilla pudding with chocolate pudding. You can also add a few chocolate chips inside each popper for an extra gooey surprise. If you’re feeling adventurous, try adding a teaspoon of your favorite extract, like almond or coconut, to the pudding for a unique flavor.
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