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Spinach and Artichoke Stuffed Beignets

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10
Calories: 467 kcal
Course: Appetizer , Snacks
Cuisine: American

Ingredients

spinach and artichoke filling
  • 2 (8 oz.) blocks cream cheese, softened
  • 1 cup frozen spinach, thawed and chopped with as much excess water squeezed out
  • 1 (15 oz.) can artichoke hearts, drained and chopped
  • 4 ounces shredded mozzarella
  • salt and pepper to taste
beignets
  • 4 teaspoons active dry yeast
  • 3 tablespoons sugar
  • 1 cup lukewarm water (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 grated parmesan
to fry
  • oil

Instructions

    Cup of Yum
  1. In a mixing bowl, stir together filling ingredients until fully combined. Cover and set aside.
  2. In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
  3. Stir in buttermilk, baking soda, salt, and egg.
  4. 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.
  5. 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.
  6. Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
  7. 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.
  8. Place 2 teaspoon sized dollops of the filling over the rolled dough, about 2 inches apart.
  9. Roll other half of dough until about ¼ – ⅛ inches thick and carefully place over the other rolled dough with the dollops of filling.
  10. Using a 1 ½ to 2 inch circle cutter to cut out stuffed rounds, making sure the edges are well sealed.
  11. Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
  12. Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
  13. Top beignets with a generous amount of grated Parmesan and serve immediately.

Notes

  • *Makes 40 Beignets

Nutrition Information

Calories 467kcal (23%) Carbohydrates 43g (14%) Protein 16g (32%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 87mg (29%) Sodium 608mg (25%) Potassium 200mg (6%) 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

% 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.