Vanilla Bean Cream Cheese Beignets
About These Vanilla Bean Cream Cheese Beignets
Who doesn’t love sweet fried dough? These beignets are my upgraded version of the New Orleans classic — pillowy fried dough, generously dusted in powdered sugar, but with a twist: a creamy vanilla bean cream cheese filling and a spoonful of bright, juicy macerated strawberries. I originally made a batch of beignets to pair with caviar (yes… caviar beignets), and when I had leftovers, I used them as an excuse to make a dessert version. These are indulgent, soft, warm, sweet, slightly tangy, and absolutely a 10/10. You can make them stuffed, unstuffed, covered in powdered sugar, or topped with your favorite fruit — they’re delicious any way you do them.
Why You’ll Love Them
Warm, pillowy fried dough that tastes like a fresh doughnut
Rich vanilla bean cream cheese filling that melts into the warm beignet
Bright macerated strawberries to balance the richness
A fun twist on the New Orleans classic
Perfect for brunch, holidays, special occasions, or breakfast-for-dinner
Customizable — serve plain, with fruit, or stuffed with different fillings
Surprisingly simple ingredients and approachable steps
Ingredients You’ll Need
Beignets
All-purpose flour
Warm whole milk
Evaporated milk
Active dry yeast
Granulated sugar
Kosher salt
Egg
Softened butter
Neutral high-heat oil for frying
Powdered sugar
Macerated Strawberries
Fresh strawberries
Sugar
Lemon juice
Vanilla extract
Vanilla Bean Cream Cheese Filling
Cream cheese
Powdered sugar
Vanilla bean paste
How to Make Them
Start by blooming the yeast in warm milk and sugar. Mix flour, salt, evaporated milk, butter, egg, and the yeast mixture into a soft dough, knead until smooth, and let rise until doubled. Macerate the strawberries so they become juicy and syrupy, then whip together the vanilla bean cream cheese filling. Roll out the dough, cut into squares, and add a spoonful of cream cheese to each. Fold and seal the edges, then fry in hot oil until puffed and golden. Dust with powdered sugar while warm and serve with the macerated strawberries and their syrup. Best eaten fresh (trust me).
Tips for Success
Let the dough rise fully — it makes them light and pillowy.
Use a thermometer for frying — 350°F keeps them crisp, not greasy.
Seal the edges well to prevent filling leakage.
Don’t overcrowd the oil — beignets need space to puff.
Macerate the berries long enough so they release plenty of syrup.
Serve immediately — warm is when they’re the absolute best.
Swap fillings (Nutella, lemon curd, pastry cream, jam) if you want variety.
Frequently Asked Questions
Can I make the dough ahead?
Yes! Refrigerate overnight after kneading. Bring to room temp before rolling.
Can I freeze the beignets?
Freeze after frying (without strawberries). Reheat in the oven at 350°F.
Do I have to stuff them?
No — they’re fantastic plain with powdered sugar.
Can I bake instead of fry?
You can, but they won’t puff the same. Frying gives that signature texture.
Can I use vanilla extract instead of vanilla bean paste?
Yes — just use an extra teaspoon of extract for strong flavor.
What to Serve With These Beignets
Hot coffee or café au lait (New Orleans style)
Fresh berries or berry compote
Whipped cream
Breakfast sausage or bacon
A brunch board with fruit + pastries
More Recipes You’ll Love
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!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Staub Baking Dishes
GIR Pastry Brush
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