• 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

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?