PEANUT PUFFS
Peanut Puffs are a crunchy pastry shell encasing a sweet ground peanut. Deep-fried until golden brown, these are highly addicting and delectable.
I’ve been busy baking all the Chinese New Year cookies, munchies, and snacks for the party during the last week. These crispy, irresistible, and delectable peanut puffs are a classic Chinese New Year snack.
They are a delicacy since they are packed with sweet ground peanuts, wrapped in pastry dough, and deep-fried to golden perfection. Once you’ve acquired one, you cannot quit.
This year, try this recipe, and I’m sure your family and company will adore you even more! This recipe has a low-calorie count of 141 calories per serving.
INGREDIENTS:
DOUGH FOR PASTA:
- 3 cups (300 g) sifted cake flour
- 3 1 1/2 tbsp (50 g) unsalted butter, melted
- 20 milliliters peanut or vegetable oil
- Sugar, 1/4 cup (50 g)
- 2 large eggs 2 tablespoons oil for deepfrying
PEANUT FILLING:
- 1 oz. (30 g) white sesame seeds
- 3 tablespoons (40 g) roasted peanuts
- Sugar, 1/4 cup (50 g)
INSTRUCTIONS:
- Carefully combine all of the ingredients for the Pastry Dough until a smooth, pliable dough forms.
- Heat a skillet over medium to low heat and toast the sesame seeds until they are slightly golden brown. Place aside.
- In a blender, coarsely grind the roasted peanuts. Gently combine the peanuts, sesame seeds, and sugar in a bowl. Stir well to combine.
- Gently roll the Pastry Dough into a thin sheet using a rolling pin. Cut the pastry into rounds using a 1-3/4-inch cookie cutter. 1/2 teaspoon Peanut Filling in the center of a pastry circle Fold in half, pinch, and then press firmly to close. You can fold the edges to create a puff shape.
- Heat the oil in a large saucepan and deep fry the peanut puffs in batches until golden brown. Carefully remove with a sieve or slotted spoon and drain on a paper towel-lined platter. Allow cooling completely before transferring to an airtight container.