Spinach and Artichoke Stuffed Beignets
User Reviews
5
2 reviews
Excellent
Spinach and Artichoke Stuffed Beignets
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
spinach and artichoke filling
- 2 cream cheese 8 oz. blocks, softened
- 1 cup spinach with as much excess water squeezed out, frozen, thawed and chopped
- 1 artichoke hearts 15 oz. can, drained and chopped
- 4 ounces mozzarella cheese shredded
- salt to taste
- black pepper to taste
beignets
- 4 teaspoons active dry yeast
- 3 tablespoons sugar
- 1 cup water lukewarm (95-115˚F
- ¾ cup buttermilk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature and lightly beaten
- 3 ½ cups bread flour
- 2 ounces Parmesan Cheese grated
to fry
- neutral cooking oil generic cooking oil
Instructions
- In a mixing bowl, stir together filling ingredients until fully combined. Cover and set aside.
- In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
- Stir in buttermilk, baking soda, salt, and egg.
- Add flour, ½ cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough comes together.
- Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.
- Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
- Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until ¼ – ⅛ inches thick.
- Place 2 teaspoon sized dollops of the filling over the rolled dough, about 2 inches apart.
- Roll other half of dough until about ¼ – ⅛ inches thick and carefully place over the other rolled dough with the dollops of filling.
- Using a 1 ½ to 2 inch circle cutter to cut out stuffed rounds, making sure the edges are well sealed.
- Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
- Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
- Top beignets with a generous amount of grated Parmesan and serve immediately.
Notes
- *Makes 40 Beignets
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Cholesterol
87mg
(29%)
Sodium
608mg
(25%)
Potassium
200mg
(4%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1232IU
(25%)
Vitamin C
9mg
(10%)
Calcium
205mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 608mg | 25% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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