Little Puffs of Deliciousness

This is one of those guilty pleasures that I can't stay away from. After you try these once, you will understand exactly what I mean. There have been times where I've made my own pie filling to use as the topping for these, but its much quicker to buy the canned pie filling at the store. Get creative with how you stuff these, as blueberries, cherries, and raspberries will pair very well in these recipes too. Be very wary though, these things are addictive!

Apple Pie Puffers 

Ingredients:

1 tube (8 count) refrigerated cinnamon rolls

2 apples, peeled and cored, cut into 16 chunks

1/4 cup water 

1 tbsp lemon juice

pinch of ground cinnamon 

1 can apple pie filling

Whipped cream for topping (optional)

Directions:

1. In a covered saucepan, over medium heat, simmer fruit chunks in water, lemon juice, and cinnamon until softened, about 5-7 minutes. Drain and let cool before handling. In a small saucepan, warm pie filling on low heat until heated through. 

2. If baking: preheat oven to 375°; if frying: preheat fryer to 325°. Open canned cinnamon rolls and separate. Cut each piece of dough in half. On a lightly floured surface, roll each dough ball half into a ball and press into a flat round. 

3. Put one fruit chunk in the center of each round and seal dough around it. (If baking: t's ok if they don't seal all the way. If frying, they need to be completely sealed to avoid splattering in the oil)

4. Baking directions: transfer puffers to baking sheet and bake for 10-11 minutes, or until dough is puffed and a light golden brown. 

5. Frying directions: being careful not to overcrowd the basket, fry Puffers for 3-4 minutes each, until puffed and golden brown, helping Puffers to rotate in the oil to evenly cook. Let finished puffers drain on paper towels.

6. Place Puffers in a small dessert serving dish, top with heated pie filling and whipped cream (optional) , and serve warm.

Peach Cobbler Puffers 

Ingredients:

1 tube (8 count) refrigerated cinnamon rolls

2 peaches, pitted, cut into 16 chunks

1/4 cup water 

1 tbsp lemon juice

pinch of ground cinnamon 

1 can apple pie filling

Whipped cream for topping (optional)

Directions:

1. In a covered saucepan, over medium heat, simmer fruit chunks in water, lemon juice, and cinnamon until softened, about 5-7 minutes. Drain and let cool before handling. In a small saucepan, warm pie filling on low heat until heated through. 

2. If baking: preheat oven to 375°; if frying: preheat fryer to 325°. Open canned cinnamon rolls and separate. Cut each piece of dough in half. On a lightly floured surface, roll each dough ball half into a ball and press into a flat round. 

3. Put one fruit chunk in the center of each round and seal dough around it. (If baking: t's ok if they don't seal all the way. If frying, they need to be completely sealed to avoid splattering in the oil)

4. Baking directions: transfer puffers to baking sheet and bake for 10-11 minutes, or until dough is puffed and a light golden brown. 

5. Frying directions: being careful not to overcrowd the basket, fry Puffers for 3-4 minutes each, until puffed and golden brown, helping Puffers to rotate in the oil to evenly cook. Let finished puffers drain on paper towels.

6. Place Puffers in a small dessert serving dish, top with heated pie filling and whipped cream (optional) , and serve warm.