Mini Apple Cinnamon Stuffed Beignets

Biting into a warm, fluffy beignet is an experience like no other. The crispy exterior gives way to the pillowy soft interior, and that first bite will transport you to another time and place. These mini apple cinnamon stuffed beignets are just as delicious! Make them for your family or friends this weekend – they’ll love you for it!

We’re so excited to share this recipe for these yummy Mini Apple Cinnamon Stuffed Beignets with all of our readers today! They’re quick and easy to make (less than 40 minutes!), which means you can whip up these sweet treats in no time at all.

Before we get started, let’s find out a little bit more about these delicious treats.

What is a beignet?

A beignet (pronounced ben-yay) is a type of fried dough pastry that originated in New Orleans, Louisiana and became popular throughout the world after becoming associated with this region’s culture. Traditionally made from choux pastry dough, they are usually deep-fried to make them very crispy on the outside while remaining pillowy soft on the inside.

The most common shape for these pastries is that of an oval or rectangle; but other shapes such as squares or rings are also used occasionally depending upon their intended use – typically square ones can either have cream inside when filled with jelly or another sweet filling, whereas ring shaped beignets are typically filled with a flavored pastry cream or fruit.

How to make Mini Apple Cinnamon Stuffed Beignets:

-Preheat the oven at 400°F and grease your mini muffin pan with some butter or cooking spray so that nothing sticks; set aside until needed – It is important to remember not to fill up too many of these in one go as it will take much longer for them all to cook through properly! Fill each hole in the muffin pan about two thirds full, then place an apple slice on top of the batter before pushing it down lightly (this should create a pocket)

-In a bowl whisk together first egg + sugar until well combined, then stir in milk and melted butter – In another bowl whisk together the second egg, then add in vanilla extract and cinnamon – Pour half of this mixture into each muffin hole to create a thin crust (the apple should rise above it) before covering with more batter

-Cook for about 20 minutes or until golden brown.

-When done remove from oven and allow them to cool down completely on cooling rack/plate so that they can be handled without burning yourself-, eventually removing them gently with an offset spatula by pushing against one side at a time while holding onto bottom edge of the pan and using your other hand as support underneath (they are fragile!)

If you make them a few days in advance, store the beignets on parchment paper to avoid sticking and cover with plastic wrap or aluminum foil while they are cooling down for added protection – Be sure not to refrigerate!

-Do not cut into any of the mini muffins until fully cooled because it will cause everything inside to fall out.

-Enjoy these delicious Mini Cinnamon Apple Stuffed Beignets as soon as possible so that your taste buds can enjoy their sweetness!

Tips for delicious beignets:

-It’s better to have too much dough than not enough because you can always cut the beignets smaller and make more of them.

-Don’t overmix your batter or it will toughen up after a while. Just mix until all ingredients come together, then scrape out onto a flat surface like parchment paper or a cutting board. Don’t use wax paper as this might stick! If you want to add food coloring, do so at this point by sprinkling on some powdered colors and mixing in with the spoonfuls of dough before putting into shapes. You can dip each shape in an egg wash (one egg whisked with one tablespoon milk) if desired for extra flavor and shine but isn’t necessary.

-To avoid sticking, use a silicone baking mat or parchment paper on your surface to work with and don’t forget to grease the pan before gently laying down each shape of dough! If you do get some that stick together, just nudge them apart while they bake.

-Don’t cut into the beignets until they have fully cooled because their insides will come out if you do so prematurely. And never eat one right after cutting it open–they need at least 15 minutes for all those tasty flavors to develop! That’s about how long it takes most ovens to preheat as well.”