Appelbeignets (2 recipes) (2024)

Appelbeignets (2 recipes) (1)

Sometimes, things just don´t go as planned. I know, I of those ¨"such is life" things... But I had really planned on makingsugarysnowballs tonight. Snowballs are made of a light choux dough,fried in oil, then filled with whipped cream and dusted with powdered sugar. Yep, a real carb killer, butwhat a great wayto wrap up the old year with something that has at least two out of the five funky food groups (i.e. fat andsugar)!

I started late and a little hurried, couldn´t get the right consistency and the snowballs turned out to be little golf balls instead. Very dark brown with a raw center, yuk!!! So after another batch and still getting the same results, I decided that it was too late for snowballs and too late for oliebollen (the yeast dough has to sit and rise for a while). Hurray for never-fail-favorites, because I made appelbeignets instead and they were fabulous, as always. They´re apple slices, dipped in batter, then fried in oil. Technically not a donut at all, but the cored apple slices do give it a donut-esque appearance.

This kind is perfect if you're consuming them fairly quickly, the day or evening of, as the batter does tend to do a bit soft after the appelbeignet sits for a while. But sometimes you need them to last longer - you may want to take them to work, share with neighbors or friends, or you don't want to spend the whole day in the kitchen smelling like fryer oil. In that case, scroll down to method number 2, the puff pastry appelbeignet! This kind will hold up overnight and keep crisp and flaky.

It´s hard to mess up an appelbeignet.The apple brings some lightness, albeit subtle, to the oily coating and adds a pleasant sweetness. Any good baking apple will work (Jonagolds, Honeycrisp, Pink Lady etc) except for the Granny Smith: too tangy, too juicy and it doesn't hold up well. I used Golden Delicious for this recipe. The recipe below is enough for 10 appelbeignets.

Appelbeignets (Batter)
Appelbeignets (2 recipes) (2)1 tablespoon sugar
1 teaspoon cinnamon, ground
2 apples, peeled (optional) and cored
1/4 cup all purpose flour (30 gr.)
1/4 cup milk (60 ml)
1 egg
1 teaspoon baking powder
Pinch of salt

1 tablespoon powdered sugar

Slice the apples in rings, about 1/4 inch thick. Stir the sugar and cinnamon together and sprinkle over the apple slices. Set aside. Mix the flour, milk, egg, baking powder and salt together for a batter.Use a little bit more milk if the batter is too thick. Put the slices in the batter and coat them on both sides, then drop each slice of apple carefully into the hot oil (190C/375F).

Turn over when they're golden brown on one side and fry the other side, remove when both sides are done. That should not take long - a couple of minutes at best. Drain on a paper towel to capture the excess oil and transfer to a new plate. Sprinkle with powdered sugar and eat while warm.

This batter is a very neutral one and can be used for a variety of fruits. Try bananas (cut a small banana in half lengthwise and then each part in half), pineapple rings (drain on a paper towel before adding to the batter) or add some cinnamon or flavoring to the batter itself. There is no sugar in the batter to avoid excessive and premature browning.

Appelbeignets (2 recipes) (3)

Appelbeignets (Puff Pastry)
10 squares puff pastry (5x5 inches)
4 medium sized apples
2 tablespoons sugar
1 heaping teaspoon cinnamon

Lay out the puff pastry squares on a baking sheet or cutting board so they can thaw, while you peel and core the apples.

Appelbeignets (2 recipes) (4)Slice the apples into thick slices, about 3/4 inch or so. Brush down a puff pastry square with a little bit of water (just barely moisten it), lay the apple slice in the middle and top with another square. Use your fingers to press down the top around the apple, then cut it with a cutter, or a cup or bowl that fits around the apple, leaving a little bit of space between the apple and the edge.

Heat the oil to 375F/190C and fry the apple beignets for 7 minutes, 3.5 minutes on each side or until golden brown. Let them cool on a rack. Mix the sugar and cinnamon together, and dip both sides of the beignet in the cinnamon sugar before serving.

Alternatively, you can also bake them in the oven. Brush with beaten egg and sprinkle the top only with the sugar and cinnamon before baking for about fifteen minutes approx. Check product instructions for oven temperature recommendations, or bake at 200C/400F.

P.S. You can also use pineapple rings (let dry on paper towel before).

Appelbeignets (2 recipes) (5)

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Appelbeignets (2 recipes) (2024)


What are beignets served with? ›

The concept is simple – dough is fried then covered with mounds of powdered sugar – but the result is extraordinary. When served hot, they are absolute perfection, especially when accompanied by café au lait or chocolate milk.

What's the difference between a beignet and a donut? ›

The texture of donuts and beignets is different due to the ingredients used. While both of these pastries fall on the side of light and fluffy, donuts are typically more dense than beignets. This is in part because of the difference in the dough; donuts aren't made with choux pastry like beignets.

How long do beignets last? ›

Beignets really are best served fresh, but if you have any leftover you can keep them in an airtight container on the counter for 2-3 days or even freeze them for 1-2 months. Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm.

Why are my beignets raw in the middle? ›

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

Why do beignets come in threes? ›

At that time, beignets were generally called “French Market doughnuts,” something Fernandez rectified in 1958 when he rebranded them “beignets.” Asked why beignets are always served in threes, Roman had a very simple explanation: “My grandfather always sold them in threes, so that is what we still do today.”

What is the English name for beignet? ›

a fritter or doughnut.

Are beignets French or Italian? ›

The origin of the word beignet can be traced to the Celtic language, tied to the word “bigne,” meaning “to raise.” Although now considered a French pastry, the beignet is thought to have connections as far back as ancient Rome.

Are beignets just funnel cake? ›

The texture of a good beignet is also juicier and the individual doughs balls are less splintered than the funnels of a funnel cake. A beignet looks more similar to a powdered donut than a funnel cake.

What oil does Cafe du Monde use for beignets? ›

We use cottonseed oil at the Cafe Du Monde, and we recommend you use cottonseed oil. However you may use any vegetable oil you wish. Remember that the temperature of the oil will drop when you add the beignet dough to the oil.

Why are my beignets not fluffy? ›

Tips for MAKING Your Fluffy Beignets:

Be sure that you oil is NIICCE and hot. We had our oil even 20 degrees hotter than the box called for and this really seemed to help the dough puff. Try to keep that oil temperature as even as possible!

Can you put beignets in the refrigerator? ›

Plan ahead, because this recipe needs to chill in the refrigerator overnight, or kept chilled up to 2 days. If you want same-day beignets, they must chill for 4 hours at the very least.

Can you eat beignets the next day? ›

No; since beignets are fried, they should be enjoyed right away. If you reheat them, they will dry out and get hard.

What is the best oil to fry beignets? ›

Ingredients for Easy Beignets:
  • Oil, for frying – This recipe uses vegetable or canola oil because most people have these on hand, but if you want to get really authentic, try and find cottonseed oil! ...
  • Confectioners' sugar – It isn't a beignet unless it's covered in confectioners' sugar, aka powdered sugar!
Oct 28, 2021

Do beignets taste good the next day? ›

Beignets HAVE to be fried and eaten immediately. It's just an unspoken rule about them. The dough rising overnight in the fridge results in a slower rise, hence more flavor.

Are beignets breakfast or dessert? ›

As noted above, Beignets are a classic French breakfast staple that is growing in popularity all over! But as many people have found out, these irresistible square pastries are more than just a breakfast pairing — they are also perfect for dessert and a late-night snack!

What is the cousin of a beignet? ›

Beignets are one of New Orleans' signature sweet treats. But this powdered-sugar-dusted-delicacy has a lesser-known cousin, the cala, with a fascinating and unique history.

How and when are beignets used today? ›

Beignets are square, puffy, deep-fried doughnut-like pastries that are covered in powdered sugar and synonymous with New Orleans. Beignets are served at various times of the day in New Orleans, including for breakfast, dessert or as an afternoon or midnight snack.

Are beignets traditionally filled? ›

Traditionally, beignets are dusted with powdered sugar. As I mentioned above, some beignets are filled with jelly, but since yeast-dough-based beignets don't have a pocket for filling, I served the jelly on the side. Chocolate or caramel sauce would also be delicious as dips for beignets.


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