Cherry Chocolate Ricotta Beignet

1. 1

   In a bowl, stir together the ricotta, flour, sugar, cherries, chocolate chips, and cherry liqueur until well combined.

2. 2

   Set aside.

3. 3

   Cut puff pastry into 8 4 inch squares.

4. 4

   Place 2 tablespoons of the ricotta mixture on each puff pastry square.

5. 5

   Fold in half, and pinch together edges to seal.

6. 6

   Arrange the beignets in a single layer on a baking sheet, cover, and allow to set in the refrigerator for 1 hour.

7. 7

   Heat 2 inches of oil in a saucepan until oil reaches 400F on a deep frying thermometer.

8. 8

   Remove the beignets from the refrigerator and, using tongs, submerge them in the oil for 5 minutes, or until dough turns golden brown.

9. 9

   Drain on paper towels and dust with confectioners' sugar.

10. 10

    Serve immediately.

11. 11

    *This recipe makes 8 beignets.

12. 12

    *

* Per serving · 4 servings · Values may vary.