Photo: Annabelle Breakey; Styling: Karen Shinto
Makes 32

Time: 1 hour, plus freezing time. These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.

How to Make It

Step 1

Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.

Step 2

Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.

Step 3

In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 2 1/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)

Step 4

Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.

Step 5

Note: Nutritional analysis is per beignet.

Ratings & Reviews

Pianowoman2's Review

January 21, 2012

September 14, 2016
12 inches divided by 3 inches (the size of each square) is 4.  That makes 4 squares across, and 4 squares down. So, 4 by 4 is 16 squares. 

vietnam65's Review

February 01, 2010

itsgigi's Review

July 06, 2011

DanielleZor's Review

August 18, 2013
AMAZING!! This recipe was supper easy and they were delicious!! My family love them. We will definitely be sharing this recipe with family and friends!

Wendy92127's Review

July 09, 2010
The Sunset magazine review was correct - these are addicting! I made these for my "dessertaholic" bookclub group and the ladies loved them. It's especially nice to be able to pull them out of the freezer and bake right before serving. Make sure to use a high quality chocolate.

Holley's Review

February 13, 2011

DaFoodie's Review

February 13, 2011
To ORINDA, a 12 inch square will make 16 3 inch squares. A 3 inch square will make 16 3/4 inch squares. Your math was WAY off.

Titus1's Review

February 05, 2010
Help - i followed this recipe very carefully but could not get the chocolate/cream filling to firm up. After an hour of both frig and freezer time I gave up and assembled them anyhow....very messy....won't know until tomorrow if it worked....but the recipe has great promise....all ideas would be helpful....

Crazypieces's Review

January 30, 2011
I don't really know how to rate this recipe, I'm sure it tastes good, but how do you cut a 12 square of pastry into 16 squares. That makes each square 3/4 inch square, not really enough to fold over. The recipe does say to roll to a 12 inch square, It is all ready 12 inches. Don't understand but I rolled the dough thin made 2 inch squares folded them over and they are in the freezer for an hour