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Sweet baked hybrid treats are perfect any time

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Sweet treats are perfect any time of day. The hottest trend in food this year has been hybrids. We’ve seen the Cronut, the Crookie, the Cragel, waffle tacos, and so much more proving to us that two is better than one.

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The Pillsbury Test Kitchens have created five easy flavor combos to DIY at home so there's no need to wait hours in line for these treats to enjoy any time of day.

Cannoli 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

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

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.

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.

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.

Ice Cream-Filled Glazed Doughnuts

Glaze
1 tablespoon butter
1/4 cup apple or seedless strawberry jelly
1/2 cup powdered sugar
2 to 3 tablespoons hot water

Doughnuts and Ice Cream
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
3 cups vanilla ice cream, softened slightly
Crushed candies and sprinkles, if desired

Heat oven to 375 F. In 1-quart saucepan, melt butter over low heat. Add jelly; stir until melted. Transfer to small bowl. Stir in powdered sugar with whisk until smooth. Stir in enough hot water until glaze is thin. Set aside.

Bake biscuits as directed on can. Immediately dip into strawberry glaze; place on cooling rack over cooking parchment paper. Sprinkle with crushed candies. Cool completely, about 20 minutes, to allow glaze to set.

In large bowl, stir ice cream to soften. Cut each biscuit in half horizontally. Place about 1/3 cup ice cream on bottom half of each; top with top half. Place in freezer about 30 minutes for ice cream to freeze.

Milk-Filled Chocolate Chip Cookie Cups

1 package (16 oz) Pillsbury Ready to Bake! refrigerated chocolate chip cookies (24 cookies)
1 cup chocolate chips
1 cup milk

Heat oven to 350 F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.

Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.

Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. (Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed.) Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.

Fill cookies with milk just before serving.

Classic Crescent Bagels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg, slightly beaten
1/2 teaspoon fine sea salt

Heat oven to 375 F. Spray cookie sheet with cooking spray.

In 2-quart heavy saucepan, heat 6 cups water to boiling.

Separate dough into 4 rectangles. Firmly press perforations to seal. Fold each rectangle in half lengthwise to make 4 narrow rectangles. Press each rectangle to 10 inches long. Carefully twist each strip several times. Bring ends together, pinching tightly to seal.

Place bagels, 2 at a time, in boiling water. Boil 30 seconds on each side. Use slotted pancake turner to drain bagels. Place on cookie sheet. Repeat with remaining bagels. Brush each bagel with egg. Sprinkle with salt.

Bake 20 to 22 minutes or until deep golden brown and baked through.

Your family will also enjoy the cinnamon-sugar version of these bagels.

Cinnamon-Sugar Crescent Bagels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg, slightly beaten
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Heat oven to 375 F. Spray cookie sheet with cooking spray.

In 2-quart heavy saucepan, heat 6 cups water to boiling.

Separate dough into 4 rectangles. Firmly press perforations to seal. Fold each rectangle in half lengthwise to make 4 narrow rectangles. Press each rectangle to 10 inches long. Carefully twist each strip several times. Bring ends together, pinching tightly to seal.

Place bagels, 2 at a time, in boiling water. Boil 30 seconds on each side. Use slotted pancake turner to drain bagels. Place on cookie sheet. Repeat with remaining bagels. Brush each bagel with egg. In small bowl, mix sugar and cinnamon. Sprinkle on bagels.

Bake 20 to 22 minutes or until deep golden brown and baked through.

Salted Caramel Crescent Doughnuts

2 cups vegetable oil
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 snack-size container (4 oz) vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
Milk
Additional caramel sauce, if desired

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350 F.

Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.

To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.

Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.

Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.

In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

For breakfast, dessert or an anytime treat, these sweet baked hybrids are fast and easy to make and fun to eat.

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