HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Dream Vacation Sweepstakes

10 weeks. 10 amazing trips. Seize your chance to win!
See official rules. 

Most Popular
Articles

Viewed

Commented

Peanut Turnovers Recipe

Cookstr
Course: Dessert
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
 Peanut Turnovers

Photo by: Joseph De Leo

Flaky peanut cookies 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.

Yield: Makes 32 small turnovers

INGREDIENTS
  • 1 1/3 cups (7 ounces/200 grams) peanuts, toasted
  • 1¼ cups (3½ ounces/100 grams) crushed palm sugar
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ teaspoon salt
  • Chinese Puff Pastry
  • Canola or vegetable oil, or other neutral oil for deep-frying

Directions

.

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 ½-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 flout 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. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining turnovers. Serve warm or at room temperature.

Notes

CHEF’S TIP: A candy or deep-fry thermometer is very helpful here. Maintaining the right oil temperature while cooking will ensure pastries that are evenly browned and completely cooked through. It also prevents the pastries from absorbing too much oil, resulting in an extra light and crisp turnover


© 2007 Pichet Ong

Editor's Note

Nutritional information is based on 32 servings, but does not include Chinese Puff Pastry. For nutritional information on Chinese Puff Pastry, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

100kcal (5%)
6mg (1%)
0mg (0%)
6mcg RAE (0%)
46mg
11mg
2g
4g
1g
5g
2mg (1%)
20mg (1%)
1g (6%)
8g (13%)
0mg (2%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today