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Pear and Cranberry Beignets

Light and airy, these New Orleans-style confections are stuffed with seasonal fruits like pears and cranberries, then sprinkled with powdered sugar.


1 C Markon First Crop Bartlett Pears, chopped

1 C cranberries

2 tsp. active dry yeast

3 T sugar

2 C warm water

1 egg

1/2 C whole milk or cream

1 tsp. vanilla

3 C flour

1/4 tsp. kosher salt

1/2 C confectioner’s sugar

Oil for deep frying


Mix together pears and cranberries; set aside.

Combine yeast, sugar, and warm water in a standing mixer; allow mixture to sit for five minutes or until starts to foam. Mix in egg, milk, and vanilla; when incorporated, add flour and salt and beat until dough forms and pulls away from the edges of the bowl.

Allow dough to rise until doubled in an oiled, covered bowl. Roll out dough and cut into 12 rectangles. Place a tablespoon of pear-cranberry mixture at one end of dough rectangle, leaving edges on all sides. Fold longer side of dough over the top of the filling and seal with fingers or fork.

Fry beignets in hot oil until golden brown and crisp. Drain extra oil and sprinkle with confectioner’s sugar.

*1/2 C canola oil added to nutritional information for frying oil.