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Baked Sweet Peanut Puffs - Malaysian Inspired

A peanut filled snack with a crispy exterior crust. These were readily available around Chinese New Year. Traditionally deep fried, this version is oven-baked to reduce preparation time.  Peanut puff molds make the job easy.



  • 1 cup flour
  • 2/3 cup butter
  • pinch of salt
  • 2 to 3 tbsp cold water

Peanut Filling

  • 1 ½ cups peanut (ground in food processor or chopper)
  • 3 tbsp sugar
  • pinch of salt


  1. Mix flour and salt.
  2. Cut butter into flour until pea sized texture is achived. Add sufficient cold water to get dough to stick together. (May use food processor for this.)
  3. Roll out dough, cut into 2 inch circles (with cookie cutter) or 2x2 inch squares.
  4. Place about 1 tsp peanut filling in middle.
  5. Fold over dough to enclose the peanut filling.
  6. Crimp edges with fork. To brown the tops of the puffs, may use pastry brush to glaze with melted butter if desired.
  7. Bake at 375F for 30-35 minutes or until golden brown, longer for a crispier peanut puff.
  8. Mix well all ingredients for peanut filling (ground peanuts, sugar and salt)


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