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Peanut Puffs - sweet ground peanut wrapped with crispy pastry shell. Deep-fried to golden brown, so addictive and yummy.
Chinese New Year is one week away and for the past week, I have been busy making all the Chinese New Year cookies, munchies and snacks for the celebration.
Other than that, I have been crazy shopping for new clothes for little G (it’s a tradition that we wear new attire on the first day of Chinese New Year!), plus crazy spring cleaning the entire house.
These crispy, addictive and delicious peanut puffs are one of the popular Chinese New Year munchies.
Loaded with sweet ground peanut, wrapped up in a pastry dough and deep-fried to golden perfection, they are quite a treat.
Once you have one, you just can’t stop.
Try this recipe this year, and I am sure your family and guests will love you just so much more!
Frequently Asked Questions
This recipe is only 141 calories per serving.
What To Serve With Peanut Puffs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Peanut Puffs
Ingredients
Pastry Dough:
- 3 cups cake flour, sifted
- 3 1/2 tablespoons unsalted butter, soften
- 20 ml peanut oil, or vegetable oil
- 1/4 cup sugar
- 2 large eggs
- oil , for deep frying
Peanut Filling:
- 1 oz (25g) white sesame seeds
- 1/3 cup roasted peanuts
- 1/4 cup sugar
Instructions
- Mix all the ingredients for the pastry dough until well combined to form a smooth, soft dough.
- Heat a pan and toast the sesame seeds over medium to low heat until they are slightly golden brown. Set aside.
- In a blender, lightly grind the roasted peanuts into a coarse texture. Transfer the peanuts to a bowl, add the sesame seeds and sugar, and stir to mix well.
- Using a rolling pin, roll the pastry dough into a thin sheet. Use a 1¾-inch (2.5 cm) cookie cutter to cut the pastry into rounds. Take ½ teaspoon of the peanut filling and place it in the center of each pastry round. Fold in half, pinch, and press to seal tightly. You may also fold the edges to form a puff shape.
- Heat a pot with oil and deep-fry the peanut puffs in batches until they turn golden brown. Remove them with a strainer or slotted spoon and drain on a plate lined with paper towels. Let cool before storing in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I assemble these up to the point before deep frying and store in the fridge over night to deep fry the next day?
Yes, you can.
..hello….would like to know if Puff Pastry (from the store) can be used, pls advise, tks
Yes you can but it’s not the same texture.