Description

These Easy Pistachio Beignets offer a delicious twist on the classic French treat with a no-yeast dough and a luscious pistachio cream filling or topping. Light, fluffy, and golden with a crunchy exterior, they are quick to prepare by frying, making them perfect for brunch, dessert, or a special indulgence. The recipe requires no rising time and is ideal for those who want a bakery-style delicacy at home with minimal effort.

Ingredients

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For the Beignet Dough:

2 cups (250g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (125ml) milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Neutral oil, for frying (such as vegetable or sunflower oil)
Icing sugar, for dusting

For the Pistachio Cream:

½ cup (120g) pistachio spread or paste (store-bought or homemade)
½ cup (120ml) heavy cream
1 tablespoon powdered sugar (optional, for sweetness)

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Instructions

Make the Pistachio Cream (Optional Filling or Topping): In a bowl, whisk together the pistachio spread and heavy cream until smooth and slightly thickened. Taste and add powdered sugar if a sweeter filling is desired. Set aside in the refrigerator to chill while you prepare the dough.
Prepare the Beignet Dough: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until a soft, slightly sticky dough forms. If the dough is too sticky, add extra flour one tablespoon at a time until manageable.
Shape the Beignets: Lightly flour your work surface and roll out the dough to about ¼-inch (6 mm) thickness. Use a knife or pizza cutter to cut the dough into squares, rectangles, or rounds approximately 2 to 3 inches wide.
Fry the Beignets: Heat neutral oil in a deep pot to 350°F (180°C), using a thermometer to maintain temperature. Fry a few pieces at a time, turning them as they puff and become golden brown, approximately 1 to 1½ minutes per side. Remove with a slotted spoon and drain on paper towels.
Add Finishing Touches: If filling, allow the beignets to cool slightly, then use a piping bag with a narrow nozzle to inject pistachio cream into the centers. Alternatively, drizzle or dollop the pistachio cream over warm beignets. Dust all beignets with icing sugar just before serving.

Notes

Maintain a steady oil temperature to avoid burning or greasy beignets.
Avoid overcrowding the frying pan to allow beignets to puff properly.
For a quicker option, skip filling and drizzle pistachio cream on top or serve on the side.
Use a thermometer to ensure accurate frying temperature for best results.
Store leftover pistachio cream in the refrigerator and consume within 2 days.