Side Pannel
Shanghai Style Pancakes And Peanut Cream
Shanghai Style Pancakes And Peanut Cream
- Recipe Submitted by maryjosh on 10/31/2016
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
Directions
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.
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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