Love the icing

Toaster Strudel-Stuffed Doughnuts

Toaster Strudel-Stuffed Doughnuts
  • 30

    prep time

  • 30

    total time

  • 4


  • 8


Why settle for just a doughnut when you can have one stuffed with your favorite Toaster Strudel pastry?


1 quart canola oil

1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits

1 box (11.5 oz) Pillsbury Toaster Strudel frozen cream cheese and strawberry pastries

1/2 cup strawberry jelly


Step 1
Place 1 quart canola oil in deep 8- to 10-inch-wide saucepan. Heat oil to 380°F on candy/deep-fry thermometer.

Step 2
Separate 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits into 8 biscuits. Roll out each until 5 to 6 inches long.

Step 3
Cut 4 toaster pastries from 1 box (11.5 oz) Pillsbury Toaster Strudel cream cheese and strawberry toaster pastries in half lengthwise. Place half pastry lengthwise on each rolled-out biscuit.

Step 4
Fold dough over toaster pastry; pinch. Bring in sides of dough as if you we are wrapping a present; pinch again to seal.

Step 5
Gently drop 1 dough-wrapped toaster pastry into hot oil; cook 1 minute. Use tongs to turn pastry over; cook 1 minute longer. Remove from oil; drain on paper towels. Repeat with remaining dough-wrapped toaster pastries. Cool.

Step 6
Empty icing packets from toaster pastries into small bowl. Use butter knife to spread some of the icing over top of each doughnut.

Step 7
Toast remaining 2 toaster pastries until brown and crispy. Coarsely chop; sprinkle over tops of iced doughnuts.

Step 8
Place jelly in small resealable food-storage plastic bag; cut off 1 tiny bottom corner of bag. Pipe jelly over tops of each doughnut. Serve immediately.



No nutrition information available for this recipe