Peanut Puffs
Delicious peanut puffs made using simple homemade pastry and peanuts. These puffs make awesome tea time snacks and party treats too!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Snack
Cuisine: Asian
Servings: 4 servings
Calories: 265.1kcal
Pastry
- 150 g all purpose flour sifted
- 50 g butter salted
- ¼ cup cold water
- Oil for frying
Filling:
- 20 g peanuts dry roasted
- 10 g soft brown sugar
Put flour in a clean bowl. Add butter and rub it into the flour until the flour resembles bread crumbs.
Make a well in the center and pour in the water, little at a time and knead well. Stop adding water once the dough comes together and is soft.
Let the dough rest for 5 to 10 minutes before rolling it out.
To assemble the puffs, take a small amount of the pastry and roll it thin (about 2mm thick). Thin pastry will result in crispy puffs and not so thin pastry will result in puffs that are crispy on the edges but soft on the inside.
Cut the rolled pastry into equal sized squares, about 5 cm wide each. Add about ½ teaspoon of peanut-brown sugar filling in the center of one square and cover it with another square. Seal the sides well by pinching the edges firmly.
Fry the puffs in oil until they turn golden brown. Remove from oil and place on a paper towel to absorb any excess oil.
Transfer the fried puffs onto a plate and dust them with powdered sugar. These puffs are best served and consumed immediately.
- The peanuts were dry roasted on a pan on the stovetop until they were well cooked and crunchy. Once the peanuts were cool, ground them coarsely. I prefer the peanuts to be slightly chunky and so I only ground them very slightly. And then add brown sugar to the ground peanuts and the filling is ready. If you like them finer, you can grind them finer.
- It's always better assemble and dry the puffs in batches as the sugar in the peanut filling might start melting in the uncooked puffs after some time (after assembling) and that might result in the sugar oozing out of the puffs (even though the puffs have been well sealed) when frying.
- You can use any vegetable oil for frying the puffs. I used palm oil. Peanut oil, corn oil, sunflower oil, canola oil, and coconut oil (in liquid form) will be good options for frying these treats too.
Calories: 265.1kcal | Carbohydrates: 32.3g | Protein: 5.2g | Fat: 12.9g | Saturated Fat: 2.5g | Sodium: 154mg | Potassium: 81.6mg | Fiber: 1.4g | Sugar: 2.7g | Vitamin A: 447.1IU | Vitamin C: 0.1mg | Calcium: 14.6mg | Iron: 1.9mg