Easy Pistachio Beignets

Craving something sweet, warm, and indulgent — without spending hours in the kitchen? These Easy Pistachio Beignets are a delightful twist on the classic French treat, made simple with a no-yeast dough and filled (or topped!) with luscious pistachio flavor. Light, fluffy, and golden with a delicate crunch on the outside, they’re the perfect blend of bakery-style luxury and home-cooked ease.

Whether you’re hosting brunch, treating your family, or satisfying a sudden sweet tooth, this recipe is a game changer. No rising time, no kneading, just quick mixing, frying, and enjoying.

Ingredients

For the Beignet Dough:

• 2 cups (250g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup (125ml) milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Neutral oil, for frying (such as vegetable or sunflower oil)
• Icing sugar, for dusting

For the Pistachio Cream:

• ½ cup (120g) pistachio spread or paste (store-bought or homemade)
• ½ cup (120ml) heavy cream
• 1 tablespoon powdered sugar (optional, for sweetness)

Instructions

1. Make the Pistachio Cream (Optional Filling or Topping)

1. In a bowl, whisk the pistachio spread and heavy cream together until smooth and slightly thickened.
2. Taste and add powdered sugar if a sweeter filling is desired.
3. Set aside in the refrigerator to chill while you make the dough.

2. Prepare the Beignet Dough

1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until a soft, slightly sticky dough forms.
4. If too sticky, add a little extra flour (a tablespoon at a time) until manageable.

3. Shape the Beignets

1. Lightly flour your surface and roll out the dough to about ¼-inch (6 mm) thickness.
2. Use a knife or pizza cutter to cut the dough into squares, rectangles, or even rounds — about 2 to 3 inches wide.

4. Fry the Beignets

1. Heat oil in a deep pot to 350°F (180°C). Use a thermometer to maintain the correct temperature.
2. Fry a few pieces at a time, turning them as they puff and turn golden brown — about 1 to 1½ minutes per side.
3. Remove with a slotted spoon and drain on paper towels.

5. Add Finishing Touches

• If filling: Once slightly cooled, use a piping bag fitted with a narrow nozzle to inject the pistachio cream into the center of each beignet.
• If topping: Drizzle or dollop the pistachio cream over the warm beignets instead.
• Dust with icing sugar just before serving.

Tips for Success

• Make sure your oil stays at a steady temperature — too hot and the beignets burn outside before cooking through, too cool and they’ll absorb oil and turn greasy.
• Don’t overcrowd the pan while frying — give them space to puff up.
• For a quicker version, skip the filling and simply drizzle pistachio cream over the top or serve it on the side.

Final Thoughts

These no-yeast pistachio beignets are light, flavorful, and wonderfully easy to make. They bring the essence of a Parisian bakery right to your kitchen with a fraction of the effort. Whether you fill them, drizzle them, or simply dust with powdered sugar, they’re a guaranteed hit with family and friends.

Perfect for brunches, afternoon tea, or festive occasions, these beignets are proof that simple recipes can still feel indulgent and special. Give them a try the next time you’re in the mood for something sweet and homemade — no yeast, no stress, all the deliciousness!