• Prep Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 4

Shanghai Style Pancakes And Peanut Cream

  • Recipe Submitted by on

 Ingredients List

  • Shanghai Style Pancakes
  • 8 sheets fillo pastry, thawed
  • 3 tbsp butter, melted
  • 1 cup canned red bean paste
  • Peanut Cream
  • ½ cup all natural creamy peanut butter
  • 2 cups water
  • 1 tsp corn starch


Shanghai Style Pancakes
Lay 4 sheets of fillo pastry on a work surface. Butter each sheet with melted butter. Spread ½ cup red bean paste into a thin layer on the topmost fillo sheet. Roll up filled pastry at 3½ to 4 inch width. Place on a cookie sheet and bake in a 350°F oven for 40 minutes or until golden brown.
Remove and allow pastry to cool before slicing.

Peanut Cream
Place peanut butter and 1½ cups water in a small saucepan. Bring to a boil over medium heat, stirring until peanut butter is well incorporated. Mix corn starch with remaining ½ cup water. Pour corn starch mixture into peanut butter mixture. Stir to get a nice, smooth consistency. Turn off heat.
Serve immediately with Shanghai Style Pancakes.

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