Vanilla Bean Cream Cheese Beignets
Who doesn’t love sweet fried dough?! Then adding some vanilla bean cream cheese and macerated strawberries?! Obviously a 10/10!
I recently made some beignets as a device to eat caviar with, and (obviously) I didn’t have enough caviar to go through the whole batch of beignets so I decided to use the rest for a classic sweet version.
Beignets originated in France, but the place that I have eaten them the most is in New Orleans. They’re a really simple dessert, fried squares (or shapes) of dough covered in powdered sugar. Kind of like an un-fancy doughnut.
I decided to kick them up a notch (shout-out to Emril) and stuff them with a sweet vanilla bean cream cheese and then also add some macerated strawberries to cut the richness a little. I just love any opportunity to make a batch of macerated strawberries! You can obviously top them with whatever, or even skip the cream cheese and strawberries and make them classically. Either way, they will be DELICIOUS!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Staub Baking Dishes
GIR Pastry Brush
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a small commission, at no extra cost to you. I only recommend products or services that I use and trust. Thank you!
Vanilla Bean Cream Cheese Stuffed Beignets with Macerated strawberries
Ingredients
- 3½ cups all-purpose flour
- ¾ cup warm whole milk (110°F)
- ½ cup evaporated milk
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoons kosher salt
- 1 large egg
- 3 tablespoons unsalted butter, softened
- High smoke point neutral oil (for frying) Avocado, Vegetable, Canola, Peanut
- Powdered sugar (for dusting)
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla bean paste
Instructions
- In a small bowl, mix warm whole milk and sugar, then sprinkle yeast over the top. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture, evaporated milk, egg, and softened butter. Stir until a rough dough forms.
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1½ hours, or until doubled in size.
- In a bowl, toss the sliced strawberries with sugar, lemon juice, and vanilla extract.
- Cover and let sit at room temperature for 30 minutes to release juices.
- Roll out the dough on a lightly floured surface to ¼-inch thickness.
- Cut the dough into 3-inch squares (or use a round cutter if preferred).
- Place 1 tablespoon of the cream cheese mixture in the center of each square.
- Dip your finger in water and lightly rub it along the edges of the dough square.
- Fold the dough over the filling to form a triangle or rectangle, depending on the shape. Press the edges firmly to seal, ensuring no filling leaks.
- Place the assembled beignets on a parchment-lined tray while you finish the rest.
- Heat 2-3 inches of desired oil in a deep pan to 350°F
- Fry beignets in small batches for 2-3 minutes per side, until golden brown.
- Remove and drain on a wire rack.
- While still warm, dust with powdered sugar.
- Plate the beignets and spoon macerated strawberries over the top.
- Drizzle with extra strawberry syrup from the bowl.
- Serve immediately and enjoy warm!
