Cannoli Doughnuts


Filling and Doughnuts
  • 3/4 cup whipping cream
  • 1/2 box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
Chocolate Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 tablespoon butter, melted
  • 3 to 4 teaspoons milk


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.