Cherry Chocolate Ricotta Beignet

• 2 cup ricotta cheese
• 4 1/2 tbsp all purpose flour
• 3/4 cup dried cherries
• 3/4 cup semisweet chocolate chips
• 1 tbsp cherry liqueur
• 6 1/2 tbsp sugar
• 1 (17.5 ounce) package of puff pastry, thawed
• 1 vegetable oil or canola oil for deep frying
• 1 confectioners' sugar for dusting

1. In a bowl, stir together the ricotta, flour, sugar, cherries, chocolate chips, and cherry liqueur until well combined.
2. Set aside.
3. Cut puff pastry into 8 4 inch squares.
4. Place 2 tablespoons of the ricotta mixture on each puff pastry square.
5. Fold in half, and pinch together edges to seal.
6. Arrange the beignets in a single layer on a baking sheet, cover, and allow to set in the refrigerator for 1 hour.
7. Heat 2 inches of oil in a saucepan until oil reaches 400F on a deep frying thermometer.
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. Drain on paper towels and dust with confectioners' sugar.
10. Serve immediately.
11. *This recipe makes 8 beignets.
12. *

ricotta cheese, flour, dried cherries, semisweet chocolate chips, cherry liqueur, sugar, pastry, vegetable oil, confectioners

Taken from cookpad.com/us/recipes/354025-cherry-chocolate-ricotta-beignet (may not work)