I was trying to make cannoli. Turns out this particular pastry dough puffs up more than I expected when it’s fried. So I had these poofy cannoli shells, which were way too rich for the cannoli filling. Turns out, coating them with powdered sugar makes them taste like beignets. So I’ve been playing with this recipe for a week now. It’s based off the croissant recipe I got from Gluten Free Gobsmacked.
2 sticks of butter
1/3 cup + 1 Tablespoon GF cottage cheese
1/3 cup + 1 Tablespoon GF cream cheese
1 cup GF Flour*
2 Tablespoons of sweet rice flour
1 ½ teaspoons xanthan gum
½ teaspoon salt (if you use unsalted butter)
¾ teaspoon cream of tartar
¾ teaspoon baking soda
3 Tablespoons sugar
Mix up the dough, roll it out or shape it by hand. If you’re rolling it out, make sure to flour your surface and the rolling pin. Then cut it into rectangles (or whatever shape you want).
I used a sauce pan for the frying, since it has high sides and contains the oil spatter better. You want the frying oil at least an inch deep. I’ve used toasted pistachio oil (which was awesome) and grapeseed oil. Heat the oil on medium until it’s hot enough to fry the dough (I use a small test piece of dough to be certain). Then start frying up the pieces of dough.
You’ll want to flip the dough over once the bottom portion has turned golden brown. Remove it once both sides are golden brown and place it on a cooling rack covered with paper towels; the paper towels absorb any excess oil.
Use a baking dish (bowl or plate or whatever) filled with powdered sugar to coat the beignets. This seems to work best while they’re quite warm, but not too hot to touch. Coat one side and then flip them over. Or sift more powdered sugar on top.
If you roll the dough thinner and add cinnamon to the powdered sugar, they’re not far off from churros.
*I used Glutino/Gluten Free Pantry’s all purpose flour mix.