Easy Stuffed Apple Pie Doughnuts
These apple pie doughnuts turn refrigerated biscuit dough into a warm, fried breakfast treat in under an hour. I fill each one with a quick homemade cinnamon apple filling, fry them until golden, and finish with a drizzle of the leftover apple juice and a dusting of powdered sugar. My kids ask for these every fall.
What You Need
- Refrigerated biscuit dough – the 8-count original biscuits work best here since they flatten easily and hold their shape once filled.
- Apples – any sweet or Granny Smith apple works. I like a mix of sweet and tart.
- Vegetable oil – for frying. Use a thermometer to keep the temperature steady at 350°F, since oil that’s too cool makes greasy doughnuts.
How to Make Apple Pie Doughnuts
- Cook the filling – Peel, core, and dice the apples. Melt butter and brown sugar in a saucepan, add the apples, lemon juice, and spices, then cover and cook over medium-low heat for about 15 minutes until soft. Strain and save the juice.
- Prep the dough – Separate the biscuits and flatten each one to about 1/4 inch thick.
- Fill and seal – Spoon apple filling onto the center of each biscuit without overstuffing, then pull the edges together and press to seal. Place seam-side down.
- Fry – Heat oil to 350°F and fry the doughnuts in batches until golden brown on both sides.
- Finish – Drain on paper towels, drizzle with the reserved apple juice, and dust with powdered sugar.
Tips For Making Stuffed Apple Donuts
- Don’t overstuff the biscuits. Too much filling makes them harder to seal and more likely to burst open in the oil.
- This dough tends to pull apart at the seams, so press the edges firmly and let the oil heat back up between batches for even frying.
Stuffed Apple Donuts Recipe FAQ
Can I bake these instead of frying?
This recipe is written and tested for frying, which is what gives the doughnuts their texture. I haven’t tested a baked version of this specific recipe.
Can I use canned apple pie filling instead of homemade?
Yes, but depending on the actually filling consistency. Some canned apple pie filling tend to be a little thinner than other. This homemade filling is made to be nice and thick.
How do I store leftover doughnuts?
Keep them in an airtight container at room temperature for up to 2 days. They’re best the day they’re made.
More Donut Recipes From Me
Easy Stuffed Apple Pie Doughnuts Recipe
These apple pie doughnuts turn refrigerated biscuit dough into a warm, fried breakfast treat in under an hour. I fill each one with a quick homemade cinnamon apple filling, fry them until golden, and finish with a drizzle of the leftover apple juice and a dusting of powdered sugar. My kids ask for these every fall.
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Servings: 8 doughnuts
Calories: 354kcal
Equipment
- Thermometer
- Fryer or a large Dutch oven
- cooling wire rack
- paper towels
- stainless steel mesh skimmer
Ingredients
- 16.3 oz Package of original refrigerated biscuits 8 count
- About 30 oz bottle of vegetable oil for frying
- 3 medium apples
- 2 Tbsp butter
- 3 Tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1 tsp lemon juice
- Powdered sugar
- Make sure to save the juice from cooking apples
Instructions
- Peel, core and dice apples.
- In a small saucepan, over medium heat, start to melt butter and brown sugar. When butter is melted, add diced apples, lemon juice and spices.
- Set temperature to medium-low, cover and cook for about 15 minutes or until apples are soft. Stir occasionally.
- Strain apples and set aside all the juice from cooked apples for later.
- Preheat oil in a fryer, Dutch oven or a large pot to 350°F. (If using a pot on a stove top, I recommend a setting between medium and medium-low.)
- While oil is preheating, prepare the doughnuts.
- Open the can on refrigerated dough and separate the biscuits. Flatten the biscuits with your hands to about 1/4 inch thick.
- Spoon a spoonful of apples onto the center of each flattened biscuit. (Don't overstuff.) Pull edges together and press them as well as possible. This biscuit dough tend to pull apart so you may need to work it a little extra. Place doughnuts seam down while waiting to be fried.
- Place some doughnuts into the preheated oil and fry until nicely golden brown and then flip the to the other side.
- Take doughnuts out onto a paper towel once they are cooked. Let the oil heat back up before making another batch.
- Once all doughnuts are ready, drizzle some juice from cooked apples over each doughnut. Sprinkle some powder sugar on top.
Nutrition
Calories: 354kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 569mg | Potassium: 212mg | Fiber: 3g | Sugar: 14g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These look so easy and delicious. I may try them with biscuits and with cinnamon rolls. Glad I found your site. Thanks.
Yum! lots of possibilities here, thanks Lyuba!
Thank you, Jenna!! 🙂
Oh my gosh, those look scrumptious!
Thank you so much, Sherri!