Cinnamon Cream Cheese Pockets
Nov 18, 2021 21:25:01 GMT -5
Post by PurplePuppy on Nov 18, 2021 21:25:01 GMT -5
CINNAMON CREAM CHEESE POCKETS
Prep: 20 mins Cook: 10 mins Total: 30 mins Serves: 20
INGREDIENTS
▢8 ounce cream cheese softened
▢1 cup powdered sugar same as icing sugar or confectioners' sugar
▢1 teaspoon vanilla extract
▢2 packages canned biscuits 10 biscuits per pack
▢vegetable oil for frying
▢½ cup granulated sugar
▢2 teaspoon cinnamon ground
INSTRUCTIONS
Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
Pop the package of biscuits. Take a biscuit and roll it out until it's about 1/4" thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they're fully sealed.
Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they're golden brown.
Remove with a slotted spoon and into a paper towel lined bowl.
Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.
RECIPE NOTES
These tasty little treats will keep in the fridge for 3 – 4 days if kept in an airtight container
link
Prep: 20 mins Cook: 10 mins Total: 30 mins Serves: 20
INGREDIENTS
▢8 ounce cream cheese softened
▢1 cup powdered sugar same as icing sugar or confectioners' sugar
▢1 teaspoon vanilla extract
▢2 packages canned biscuits 10 biscuits per pack
▢vegetable oil for frying
▢½ cup granulated sugar
▢2 teaspoon cinnamon ground
INSTRUCTIONS
Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
Pop the package of biscuits. Take a biscuit and roll it out until it's about 1/4" thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they're fully sealed.
Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they're golden brown.
Remove with a slotted spoon and into a paper towel lined bowl.
Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.
RECIPE NOTES
These tasty little treats will keep in the fridge for 3 – 4 days if kept in an airtight container
link