Chinese New Year Peanut Puffs

In collaboration with Chef Dennis Chan of Blue Bamboo

1. Preheat oven to 400℉. Line 2 baking trays with parchment paper and set aside.

2. Warm a medium skillet, over medium-low heat (no oil) and add the sesame seeds. Stir occasionally and cook until lightly browned. Remove from heat and repeat with coconut flakes.

3. Add toasted coconut flakes to a food processor. Pulse a few times then add the peanuts. Pulse again until the peanuts are coarsely chopped.

4. Pour the peanut-coconut mixture into a medium mixing bowl. Add the toasted sesame seeds and granulated sugar. Mix well.

5. Roll out the puff pastry. Use a circular cookie cutter, about 2¼-inches, and cut out as many circles as possible. 

6. Spoon the peanut filling onto each puff pastry circle and carefully fold it in half, creating a stuffed half-moon shape. Pinch the edges closed to seal then create small pleats, like a dumpling. Place each filled puff onto the prepared baking tray. 

7. Whisk together the egg and water in a small mixing bowl. Use a basting brush to brush the egg wash across the top of each puff. Sprinkle with turbinado sugar.

8. Bake the peanut puffs in the oven for 15-20 minutes, or until puffed up and golden brown.

9. Remove from the oven and allow to cool completely on a wire rack, about 15 minutes. Enjoy!