Peanut Crisps

Overview

This method solves the problem of long-frozen puff pastry dough. I remember folding out a large piece of puff pastry for the egg tart and then freezing it. I don’t like the thousand-layer puff pastry, although many people like its crispy texture. If you don't make egg tarts, how to solve it? Junzhi has an almond crisp bar. If there are no almonds, then take the civilian route and use peanuts. Take a moment and chop the peanuts into small pieces. Take out the puff pastry and defrost it in advance. It’s so easy to make. It’s really quick and can be served immediately. Cut it to the size you like, one size smaller than the normal size, so you won’t feel too sinful eating one. However, I believe that many people, just like Jun Zhi said, can't stop talking. . . .

Tags

• baking
• cookies
• egg liquid
• mille-feuille pastry dough
• white sugar
• crushed peanuts

Ingredients

Steps

1. 1 Materials

   

2. 2 Cut the puff pastry dough into a section, about 9-10 cm long

   

3. 3 Expand

   

4. 4 Brush the surface with egg wash

   

5. 5 Sprinkle with white sugar

   

6. 6 Sprinkle with chopped peanuts

   

7. 7 Use a rolling pin to slightly roll the peanuts and sugar together

   

8. 8 Turn over, brush with egg wash, sprinkle with sugar and peanuts

   

9. 9 Also use a rolling pin to compact

   

10. 10 Cut into strips about 1-1.2 cm wide

    

11. 11 Twisted into a twist

    

12. 12 Place on baking sheet

    

13. 13 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes

    

14. 14 Golden on the surface, out of the oven