What are Beignets?
These easy pistachio beignets are like little pillows of heaven that hail from the heart of New Orleans. Imagine a square doughnut, but without the hole, fried to a golden brown perfection and generously dusted with powdered sugar. These delightful treats are light, airy, and have just the right amount of crispiness on the outside, while staying fluffy on the inside.
Perfect with a cup of coffee, especially the iconic Café au Lait, beignets are the ultimate comfort food for any time of day. Whether you’re strolling through the French Quarter or whipping up a batch at home, these sweet bites are sure to bring a smile to your face and a little powdered sugar to your nose.
Why should I make these pistachio beignets?
If you haven’t tried pistachio cream-filled beignets yet, you’re seriously missing out! Picture this: you bite into a warm, fluffy beignet and instead of just air, you get a luscious, nutty pistachio cream that oozes out, adding a whole new level of indulgence. It’s like a surprise party for your taste buds!
The rich, creamy filling perfectly complements the light, airy dough and the hint of saltiness from the pistachios balances the sweetness in the most delightful way. Plus, making these at home gives you major bragging rights because they’re not just any beignets, they’re gourmet-level deliciousness. Trust me, once you make these, your friends and family will be begging you to whip up another batch.
How to make these easy pistachio beignets?
- Add plain flour, baking powder, cinnamon, caster sugar and salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add 1 egg, vanilla extract and buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will to be able to roll it out)
- Dust the counter with flour, roll the dough into a rectangle keeping the thickness approx. 1.5cm
- Use a sharp knife or pizza cutter to cute rectangles in the dough.
- Fry the beignets 3-4 at a time (do not overcrowd the sauce pan) on a low to medium heat. The oil needs to be hot enough that the beignets puff up.
- Put the pistachio cream in a piping bag, make a hole in the top of the beignets.
- Pipe the pistachio cream into the beignets, then dust with powdered/icing sugar.
Scroll down the get the ingredients needed below…
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Ingredients
Beignets
- 390g plain flour
- 2.5tsp baking powder
- 1/2tsp salt
- 1tsp cinnamon
- 60g caster sugar
- 1 egg
- 1tbsp vanilla extract
- 220ml buttermilk
Filling
- Pistachio cream
Topping
- Icing/powdered sugar
Instructions
- Add 390g plain flour, 2.5tsp baking powder, 1tsp cinnamon, 60g caster sugar and 1/2tsp salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add 1 egg, 1tbsp vanilla extract and 220ml buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will to be able to roll it out)
- Dust the counter with flour, roll the dough into a rectangle keeping the thickness approx. 1.5cm
- Use a sharp knife or pizza cutter to cute rectangles in the dough.
- Fry the beignets 3-4 at a time (do not overcrowd the sauce pan) on a low to medium heat. The oil needs to be hot enough that the beignets puff up.
- Put the pistachio cream in a piping bag, make a hole in the top of the beignets.
- Pipe the pistachio cream into the beignets, then dust with powdered/icing sugar.
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