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A platter of spinach and artichoke stuffed beignets and servings on small plates.
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5 from 1 vote

Spinach and Artichoke Stuffed Beignets

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: appetizers, snacks
Cuisine: American
Servings: 10
Calories: 467kcal
Author: Teri & Jenny

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

  • 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

Calories: 467kcal | Carbohydrates: 43g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 608mg | Potassium: 200mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1232IU | Vitamin C: 9mg | Calcium: 205mg | Iron: 1mg