Cut apples up into small pieces. Mix the apples with the Chinese star anise powder and vanilla.
Open each can of biscuits, and separate each into 10 biscuits. Dust a cutting board with flour. With a rolling pin, flatten each biscuit into a 4-inch circle. Place approximately 2 tsp. of apple filling on one biscuit. Fold over in half, seal the edges tightly with a little water, and press with the tines of a fork. Place on a tray.
Dust beignets with flour, then dip in eggs, and roll in panko breadcrumbs. Chill for 1 hour to make the breading stick.
Heat the oil to 350°F in a Dutch oven. Deep-fry 4–5 beignets at a time until the outsides are lightly browned. Drain on paper towels. Continue until finished.
Preheat the oven to 375°F. Place the beignets on a wire rack, and place on a 15’’ x 10’’ baking pan. Cover lightly with foil. Bake for 8–10 minutes or until biscuit dough is entirely cooked inside. Dust with confectioners’ sugar before serving. Serve hot. Garnish with berries or serve with vanilla ice cream, if desired.