Peanut Butter Puffs
Submitted by c.sinclair
Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.
YIELD
28 servingsPREP
30 minCOOK
8 minREADY
45 minThese are peanut butter cookies in disguise. A sweet filling of peanut butter, powdered sugar, butter, and vanilla gets wrapped in buttered phyllo dough, folded flag-style into neat triangles, and baked until shatteringly crisp.
The phyllo is what makes these special. Each sheet gets brushed with melted butter, cut into four strips, then folded around a teaspoon of filling in overlapping triangle folds. Six to eight minutes at 400°F (200°C) and the layers puff apart into flaky, golden pastry that shatters when you bite through to the creamy peanut butter center.
Keep the unused phyllo under a damp towel while you work. It dries out in minutes and becomes brittle and impossible to fold. Work quickly with one strip at a time.
The chocolate drizzle and chopped pecans go on after baking. Thin the melted chocolate with a touch of shortening so it flows smoothly from a piping bag or fork.
Chef Tips
- Thaw frozen phyllo overnight in the fridge, not at room temperature. Fast thawing makes the sheets stick together
- A slightly rounded teaspoon of filling is the sweet spot. Too much and the triangle won’t fold closed cleanly
- Place triangles seam-side down so they don’t unravel in the oven
- These freeze beautifully before the chocolate goes on. Bake from frozen, adding a minute or two to the time
Variations
- Use almond butter or cashew butter instead of peanut butter for a different nut flavor
- Drizzle with white chocolate instead of semi-sweet for a sweeter finish
- Sprinkle with flaky sea salt right after drizzling the chocolate for a sweet-salty contrast
Ingredients
Directions
For cookie filling, stir together the peanut butter, powdered sugar, 2 tablespoons of butter and vanilla until well mixed.
Set aside.
Brush 1 sheet of phyllo dough with some of the melted butter.
(Keep remaining sheets covered with a damp towel to prevent them from drying out).
Cut phyllo sheet lengthwise into 4 long strips.
Place a slightly rounded teaspoon of the peanut butter filing about 1 inch from one end of one of the strips.
Starting at the same end with the filing, fold a corner of the dough over the filling so it lines up with the other side of the strip, forming a triangle.
Continue folding like a flag in a triangular shape, using the entire strip.
Repeat with the remaining cut strips and sheets of phyllo.
Brush each triangle with melted butter and place on an ungreased cookie sheet, seam side down.
Bake in a 400℉ (200℃) oven for 6 to 8 minutes or until golden.
Cool on wire racks.
Pipe or drizzle the tops of the triangles with melted chocolate (thin chocolate with melted shortening, if necessary).
Or, if desired, spread cookies with chocolate and sprinkle with chopped pecans.
Cool until chocolate sets.
Serve immediately or cover and chill for up to 2 days.
You can freeze the unfrosted triangles to have on hand for last minute holiday entertaining or gift giving.
Decorate with chocolate and nuts just before serving.
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