When it comes to party treats, there is nothing quite like a pastry filled with gooey, nutty peanut butter. It is decadent, comforting and always a hit, whether you are having a casual get-together or a fancy party, peanut butter-filled pastries can be the showstopper of your dessert table. They are not as hard as they look, with a few simple tricks and a bit of imagination you can make a batch that tastes fresh from a bakery but feels homemade.
The beauty of this treat is in its flexibility, you can use puff pastry, croissant dough or even homemade pastry shells to change up the texture. Fill them with classic creamy peanut butter or elevate the experience with chocolate chips, jam swirls or even a sprinkle of sea salt. Once baked to golden perfection these pastries will have layers of buttery crispness wrapped around a gooey filling.
In this guide, you will know some practical tips and tricks to help you master this indulgent treat. From choosing the right type of peanut butter to getting that perfect flaky crust you will be a pro in no time. Get ready to impress your guests with a treat that is both comforting and impressive!
Peanut butter-filled pastries are the ultimate buttery, flaky crust and creamy, nutty goodness. Here is how to make these irresistible peanut butter-filled pastries, step by step, in Indian measurements.
Ingredients
Method
Peanut butter is key to your pastry, creamy peanut butter is smooth and delicious, and melts in your mouth. Crunchy peanut butter has nutty bits throughout and adds texture to every bite. If you are feeling fancy try chocolate-infused or honey-sweetened peanut butter for a twist. Make sure the peanut butter is at room temperature so it is easier to spread and mix.
The pastry starts with the dough, use cold, unsalted butter and do not overwork the dough to keep it tender and flaky. Overworking the dough will make it dense so mix just until the ingredients come together. Once prepared, refrigerate the dough for at least 30 minutes to firm up and be easier to handle. Rolling out the dough evenly is important, about 3-5 mm thick is perfect for baking.
Peanut butter is rich so the balance of sweetness can take it to a whole new level. For classic flavor mix the peanut butter with powdered sugar or honey. For added depth try vanilla essence, a pinch of sea salt or a hint of ground nutmeg. For a more decadent version fold in a spoonful of melted chocolate or a drizzle of maple syrup.
Nothing is worse than a pastry that leaks during baking. When building your pastries make sure to seal the edges well. Place a spoonful of peanut butter filling in the center of the dough, leaving about 1 cm of space around the edges. Fold the dough over the filling and press down with your fingers to seal. For extra insurance use a fork to crimp the edges, this not only seals the edges but also looks nice.
A glossy golden finish is what turns homemade pastries into showstoppers. Before baking, brush the tops with an egg wash made from a beaten egg and a splash of milk or water. This will give you a shiny and appetizing crust. To make it even more pretty, sprinkle with chopped nuts, a pinch of sugar or a dusting of cocoa powder.