🥮 Sugary Vanilla Pudding Poppers: A Crunchy, Creamy Treat 🍬✨

1) Prepare the Vanilla Pudding
Prepare the vanilla pudding according to the package directions until it reaches a thick, scoopable consistency. Let it cool slightly so it’s easy to fill but not runny. 🥄
If you want a extra glossy center, you can whisk in a teaspoon of instant vanilla pudding mix or a little cream cheese to taste (optional). 🧁
2) Fill the Pastry Evidence
Fit your injector or pastry bag with the tip and fill with the prepared vanilla pudding.
Gently lift each flaky biscuit layer and carefully pipe a small amount of pudding into the center or along the seam, taking care not to overfill. If you don’t have an injector, you can create a small slit in the biscuit and tuck a dollop of pudding inside. 🧊💡
3) Form the Popper Rounds
Seal the filled biscuit halves back together if you opened them, ensuring the pudding is contained inside. You should end up with compact, filled disks ready for coating. 🟠
4) Heat the Oil
Heat oil to about 350°F (175°C). Use a thermometer to maintain temperature, adjusting heat as needed to avoid scorching. If you’re using a shallow pan, keep oil at a shallow layer and monitor closely. 🔥🌡️
5) Fry to Golden Perfection
Gently place filled biscuits into the oil in small batches. Fry for 2–3 minutes, turning once, until the exterior is deeply golden and crisp. Use a slotted spoon to remove the poppers and transfer to a paper-towel-lined plate to drain excess oil. 🟡🍽️
6) Roll in Cinnamon Sugar