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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.
Awesome website! ?
Hi, if the peanut puffs are not crispy, can I crisp them in the oven?
I don’t think so, you have to deep fry them.
Awesome website! ?
Thanks Zhen!
Hi ..can I check with u how much water do I need to add to the dough?thanks
You don’t need water, just follow the pastry ingredients and method.
Easy to cook.its amazing love it.I’m working in a 5 star hotel as a commi 1st Oriental section. I allways follow this website. Thanks rasa for easy recipes
Thanks Mridul.
I just weighed the peanuts and it’s only a smidget. Is there a possibility that is the right amount? Thank you.
You didn’t put the amount of water required if any. When I mixed the dough ingredients i just got a dry mixture
Hi, Bee Yin,
Can I use ready made crust dough, like Pillsbury’s, instead?
I am not sure I haven’t tried. Should be OK but I can’t guarantee results.
Hi Bee Yinn, I can’t get cake flour here – can it be substitute with plain flour? Or would that make it less puffy & crispy? Please advise. Thanks.
Hi Bee Yinn thank you for your peanut puff recipes. When I was a litter girl my mom used to made them during the Chinese new year time .
That’s great to know. Nostalgic food.
Hi Bee Yinn, your recent peanut puff looks nice, Will it be nice if bake it in the oven instead of deep fry ?
Appreciate your prompt reply
Deep-fry.