I made these peanut filled puffs for tea today. My family loved them, they are a slight variation to the puffs we often have for teatime (I will share the recipe of the plain puffs in another post) in that I have added peanuts filling into these puffs. The ones I normally make are plain puffs coated with sugar syrup.
So this variation was a nice change from the norm.
The puffs were very easy to make and can be prepared pretty fast too. It took me about an hour to complete everything today (including photographing the steps and images I have posted on this page). So if you are looking for something quick to fix for teatime or a party, these puffs are definitely worth trying.
I made a small batch of these peanut puffs and the recipe below is also for a small batch. If you want to make more, simply double or triple the recipe measurement.
How to Make Peanut Puffs
- Let me explain a bit more about these peanut puffs. The pastry is made with 3 ingredients: all-purpose flour, margarine (hydrogenated palm oil) and water.
- If you don’t want to use margarine, you can substitute it with other vegetable fat. Since margarine is salted, no additional salt was required. So, if you are substituting margarine with other fat, you may need to add some salt when mixing the pastry.
- And ingredients for the peanut puff filling are as simple as the ingredients for the pastry. I used peanuts and brown sugar. That’s all.
- The peanuts were dry roasted on a pan on the stovetop until they were well cooked and crunchy. Once the peanuts were cool, I grounded them coarsely. I prefer the peanuts to be slightly chunky and so I only ground them very slightly. And then I added brown sugar to the ground peanuts and the filling was done.
Assembling the puffs
- To assemble the peanut puffs, I rolled my pastry thin and then cut it into squares. The ones I have on this page were about 5cm squares.
- Each puff is made of 2 of these pastry squares. I add the filling into the center of one piece and cover it with the second piece.
- And then I pinch the sides thoroughly to seal the filling so that no gap of unsealed pastry is left. It is important to note that the peanut-brown sugar filling might ooze out while frying if there are any unsealed gaps so the pinching process is really important.
- Also, thinly rolled pastry will result in crispy peanut puffs while not so thinly rolled pastry will result in puffs that are crispy on the edges but soft on the inside.
Frying the puffs
- Another thing to note is to assemble and fry these puffs in batches. This is especially so when you have a lot of puffs to make. I made mine in batches of 4 to 6.
- Its always better to do these in batches as the sugar might start melting in the uncooked puffs after some time and that might result in the sugar oozing out of the puffs (even though the puffs have been well sealed) when frying.
Peanut Puffs Recipe
Here is the full, printable version of my peanut puffs recipe:
- 150 g plain flour sifted
- 50 g margarine salted
- ¼ cup cold water
- Oil for frying
- 20 g peanuts dry roasted
- 10 g soft brown sugar
- Icing sugar
- Put flour in a clean bowl. Add margarine and rub 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.
- Leave the dough aside for about 10 minutes before rolling it out.
- To assemble the puffs, take a small amount of the pastry and roll it thin. 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 5cm 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 icing sugar. These puffs are best eaten immediately.
Hope you like this peanut puffs recipe. If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.
And here are some of my other sweet treats you might like: