Quick, Fluffy Raspberry & Chocolate Beignets Recipe
This quick raspberry and chocolate beignet recipe skips the hours of yeast dough prep by using a simple can of crescent roll sheets to create an incredibly fluffy fried dough. Half filled with a velvety, homemade chocolate ganache and the other half with a bright raspberry cream cheese blend, these pillowy pastries fry up to a beautiful golden brown in just 25 minutes!
Servings: 8 beignets
Ingredients
- 1 8 oz can crescent roll dough sheet
- 1 cup vegetable oil for frying
- Powdered sugar for dusting
Chocolate Filling:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Pinch of salt
- Raspberry Filling:
- 1/3 cup raspberry preserves
- 2 tablespoons cream cheese softened
- 1/2 teaspoon lemon juice
Instructions
- Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches about 350°F.
- Unroll the crescent dough sheet onto a lightly floured surface and gently press seams if needed. Cut into 8 even squares.
- Make the chocolate filling by heating the heavy cream until just steaming, then pouring it over the chocolate chips. Let sit for a minute, then stir until smooth and glossy. Stir in vanilla and a pinch of salt, then allow it to cool and thicken slightly so it’s easier to spoon.
- Make the raspberry filling by stirring together the raspberry preserves, softened cream cheese, and lemon juice until smooth and creamy.
- Place a small spoonful of chocolate filling in the center of half of the squares. On the remaining squares, add a spoonful of raspberry filling.
- Fold each square over to form a rectangle or triangle, pressing the edges firmly to seal.
- Carefully place the filled dough into the hot oil, frying in batches so they don’t overcrowd the pan.
- Cook for about 1–2 minutes per side, until golden brown and puffed.
- Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Dust generously with powdered sugar while still warm and serve immediately.