The Peanut Turnovers Flaky peanut cookies Recipe are a popular Chinese dessert, and puff pastry turnovers filled with savory curry or shredded turnips are a popular Hong Kong snack, so I combine the two in these little peanut turnovers. When you fry them, the pastry puffs up and fans out like flower petals. The peanut filling warms nicely and takes on a sticky sweet chew inside the delicate crisp shell.
Makes 32 small turnovers
Ingredients:
1 1⁄3 cups (7 ounces/200 grams) peanuts, toasted
1 1⁄4 cups (31⁄2 ounces/100 grams) crushed palm sugar
2 tablespoons honey
2 tablespoons unsalted butter, at room temperature
1⁄4 teaspoon salt
Chinese Puff Pastry
Canola, vegetable, or other neutral oil for deep-frying
1. Put the peanuts, palm sugar, honey, butter, and salt into the bowl of a food processor and pulse until the peanuts are finely chopped and the mixture is starting to come together, about 20 times. (You can also do this by hand: Pound all the ingredients together in a large mortar with a pestle or chop the peanuts and mix with the other ingredients.) Form the mixture into 1⁄2-inch balls and place on a baking sheet. Cover with plastic wrap and freeze until hard, about 5 minutes.
2. Put a peanut ball in the center of a puff pastry round. Fold the circle over the filling to form a half-moon and press the edges with the tines of a fork to seal. Repeat with the remaining peanut balls and puff pastry rounds.
3. Fill a medium saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a pinch of flour will sizzle), add a few of the turnovers, without crowding the pan, and cook until golden brown, about 1 minute, then flip and cook the other side until golden brown, about 2 minutes more.
4. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining turnovers. Serve warm or at room temperature.
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| Peanut Turnovers Flaky peanut cookies |
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