Toaster Strudel-Stuffed Doughnuts
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
Place 1 quart canola oil in deep 8- to 10-inch-wide saucepan. Heat oil to 380°F on candy/deep-fry thermometer.
Separate 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits into 8 biscuits. Roll out each until 5 to 6 inches long.
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.
Fold dough over toaster pastry; pinch. Bring in sides of dough as if you we are wrapping a present; pinch again to seal.
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.
Empty icing packets from toaster pastries into small bowl. Use butter knife to spread some of the icing over top of each doughnut.
Toast remaining 2 toaster pastries until brown and crispy. Coarsely chop; sprinkle over tops of iced doughnuts.
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.
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