Peanut Puffs

Method5 steps

1. 1

   Step 1: Combine all 3 cups sifted cake flour, 3½ tablespoons softened unsalted butter, 1⅓ tablespoons pastry peanut oil, the separate ¼ cup pastry sugar and 2 large eggs. Mix until a smooth, soft pastry dough forms, then keep it covered while preparing the filling.

   Uses 3 cups cake flour, sifted · 3½ tbsp unsalted butter, softened · 1⅓ tbsp peanut oil for the pastry · ¼ cup sugar for the pastry · 2 large eggs for the pastry

2. 2

   Step 2: Toast all 1 oz white sesame seeds in a dry pan over medium-low heat, stirring until lightly golden. Take off the heat and keep the toasted seeds for the filling.

   Uses 1 oz white sesame seeds for the filling

3. 3

   Step 3: Lightly pulse all the already roasted peanuts (⅓ cup) to a coarse texture. Put them in a bowl and mix with all the toasted sesame seeds from step 2 and the separate ¼ cup filling sugar.

   Uses ⅓ cup already roasted peanuts for the filling · All toasted white sesame seeds · ¼ cup sugar for the peanut filling

4. 4

   Step 4: Roll portions of the pastry dough from step 1 into a thin sheet and cut rounds with a 1¾-inch cookie cutter. Put ½ teaspoon peanut-sesame filling from step 3 in the center of each round, fold in half, and pinch or crimp the edges tightly closed. Repeat as the dough and filling allow. Keep formed puffs ready to fry; keep any unused dough and filling separate and refrigerate unused egg dough promptly.

   Uses Soft pastry dough, as needed for the rounds · ½ tsp peanut-sesame filling per puff

5. 5

   Step 5: Heat the separate deep-frying oil in a pot and fry all the formed puffs from step 4 in manageable batches until golden brown and crisp, with the pastry cooked through. Lift them out with a strainer or slotted spoon and drain on paper towels. Let the cooked puffs cool before serving in twenty snack portions or packing in an airtight container.

   Uses Oil for deep-frying, enough for the frying pot · All formed sealed peanut puffs