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Peach Cobbler Stuffed ‘Beignets’

by Kiano Moju

Inspired by


for 20 servings

  • 2 tablespoons unsalted butter
  • 1 lb (455 g) jar peaches, chopped
  • ⅓ cup (65 g) brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour, plus additional for dusting
  • ¼ teaspoon nutmeg
  • 2 lb (910 g) pizza dough
  • oil, for frying
  • ½ cup (80 g) powdered sugar


  1. Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
  2. In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
  3. On a floured surface, roll out the pizza dough to ¼-inch (0.63-cm) thick. Cut the dough into 20 rectangles.
  4. Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
  5. Heat oil in a large pot to 350°F (180°C).
  6. Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
  7. Transfer beignets to a paper towel-lined plate to drain.
  8. Dust with powdered sugar.
  9. Enjoy!
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