Peanut Puffs Recipes

PEANUT PUFFS

Steps:

• Mix all the ingredients of Pastry Dough well to form a smooth, soft dough.
• Heat up a pan, toast the sesame seeds on a medium­ to low heat until they are slightly golden brown. Set aside.
• In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
• Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4­ inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
• Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.

PEANUT BUTTER PUFFS

Steps:

• Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallow are lightly browned. Serve warm.

PEANUT PUFFS

Steps:

• preheat the oven to 325.
• grease a baking sheet with cooking oil spray or a small amount of margarine.
• cream margarine and sugar in medium mixing bowl.
• add peanuts,vanilla & flour,mix well.
• using your fingers roll dough into small balls about 1 inch across.
• place the balls on the greased baking sheet.
• bake for 35 minuites.
• remove from the oven.
• while still warm roll puffs in the powdered sugar.
• roll in the sugar again when puffs are cool.

CRISPY PEANUT PUFFS

Steps:

• Combine ground roasted peanuts, sesame seeds, peanut butter, salt and sugar in a mixing bowl. Stir well then refrigerate.
• Cut pastry into 2'' or 2-1/2'' circles.
• To each circle add 1 teaspoon of filling; fold into half and pinch the sides to enclose the filling.
• Repeat until all ingredients are used up.
• Deep-fry the peanut puffs in oil over medium heat until the pastry is golden.
• Dish out and place on crushed kitchen paper to drain the oil.
• When puffs are completely cool store in air-tight containers.

PECAN PUFFS II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.