Cannoli Doughnuts

A quick cannoli style cream filling takes these delicious chocolate glazed doughnuts to the next level. MORE+ LESS-

By Pillsbury Kitchens

October 10, 2016

Filling and Doughnuts

3/4

cup whipping cream

1/2

box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/2

cup powdered sugar

tablespoon unsweetened baking cocoa

tablespoon butter, melted

to 4 teaspoons milk

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1

Heat oven to 375°F. In medium bowl, beat whipping cream and pudding mix with electric mixer on medium speed until thick. Cover; refrigerate.
2

Bake biscuits as directed on can; cool on cooling rack. Meanwhile, in small bowl, beat Chocolate Glaze ingredients with whisk until smooth, adding enough milk for desired glaze consistency. Cover; set aside.
3

To fill doughnuts, let filling stand at room temperature 5 minutes. Spoon pudding into decorating bag fitted with 1/2-inch wide tip. Insert tip into side of each biscuit. Squeeze about 2 tablespoons pudding mixture into center.
4

Dip top of each biscuit into glaze. Place on cooling rack over cooking parchment paper; let stand 10 minutes to allow glaze to set. Store in refrigerator.

If you don’t have a decorating bag and tip, use a gallon-size plastic freezer bag. Spoon frosting into bag, and cut 1/2 inch off one corner of bag. Fill doughnuts as directed.