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Goat Cheese Beignets with Honey & Caramelized Pecans

Yields16 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

 1 sheet puff pastry
 3 oz goat cheese
 1 egg, whisked
 1 tsp water
 vegetable oil
 2 tbsp honey
 ¼ cup caramelized pecans, roughly chopped
For the caramelized pecans:
 1 cup pecans
 ¼ cup brown sugar
 1 tbsp water
1

Place the sheet of puff pastry on a non-stick surface and roll out until the seams are smooth. Cut the piece of puff pastry into 16 pieces.

2

Place 1 1/2 teaspoons of goat cheese onto each square of puff pastry.

3

Whisk together the egg and water to make an egg wash and lightly brush the egg mixture on the edges of each square. Make a packet with each square and place it on a sheet of parchment paper.

4

Heat the vegetable oil in a large dutch oven to 350℉. Fry the beignets in the oil for approximately 2 minutes. Remove and drain on paper towels.

5

To serve, place the beignets on a platter, drizzle with the honey, and top with the roughly chopped caramelized pecans.

To make the caramelized pecans:
6

In a nonstick skillet over medium-high heat, melt together the brown sugar and water until rapidly bubbling. Add the pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)

7

Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)

8

Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.

Nutrition Facts

Serving Size 1

Servings 16