|Brie + Dark Chocolate "Biscuit Beignets" with Spicy Cinnamon-Sugar + Homemade Strawberry Preserves|
For the Spicy Cinnamon Sugar:
¼C Granulated Sugar
Pinch of Cayenne & Chili Powder (to taste)
Big Pinch of Salt (this is optional, but I love the balance)
For the Brie + Chocolate “Biscuit Beignets”:
Peanut Oil, For Frying
1 Can of Store-Bought Extra Large Biscuits (cut each biscuit round in half)
Pieces of Creamy Brie Cheese, Cut into Chunks (about the size of a teaspoon or more)
Bittersweet or Semisweet Chocolate, Roughly Chopped into Small-Medium Pieces
Prepared Spicy Cinnamon Sugar, For Tossing
Homemade Strawberry Preserves, For Dipping (any kind of jam or preserve can be used)
1. Preheat the peanut oil in a deep fryer or deep skillet to 350 degrees.
2. For the Spicy Cinnamon Sugar: Mix together all of the ingredients and pour it into a paper bag, for tossing, or leave in the bowl and use a spoon to toss the finished beignets.
3. For the “Biscuit Beignets”: Open up the can of biscuits and cut each biscuit round in half. Using a rolling pin, gently thin and flatten the halves, just so they are slightly larger. Place a rolled half in the palm of your hand, followed by a piece of brie and some chocolate pieces, making sure that you do not over-fill the dough or they will open up when you fry them. Fold the excess dough over the Brie & chocolate, so that they are completely covered & sealed. Roll them slightly to make a nice, small round ball. Place the rolled balls onto a plate and place it in the refrigerator. Repeat the process with the remaining ingredients and continue placing them onto the plate in the refrigerator to keep them cold until everything has been finished.
4. Frying the Beignets: Fry the stuffed beignet balls, in batches, in your preheated oil until they are golden brown, slightly crisp on the outside, but also melty & gooey on the inside, about 1-3 minutes, depending on the heat of your oil or fryer. Once they have browned, quickly remove from the oil, let them drain of excess oil, and drop them into the spicy cinnamon-sugar filled paper bag. Shake the bag or toss them in the sugar mixture until they are evenly, and heavily, coated.
5. For Serving: Place the coated beignets on a serving plate with a bowl of preserves for dipping.