Peanut Turnovers

Directions

1. 1
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2. 2
   Put the peanuts, palm sugar, honey, butter, and salt into the bowl of a food processor and pulse until the peanuts are finely chopped and the mixture is starting to come together, about 20 times.
3. 3
   (You can also do this by hand: Pound all the ingredients together in a large mortar with a pestle or chop the peanuts and mix with the other ingredients.)
4. 4
   Form the mixture into 1/2-inch balls and place on a baking sheet.
5. 5
   Cover with plastic wrap and freeze until hard, about 5 minutes.
6. 6
   Put a peanut ball in the center of a puff pastry round.
7. 7
   Fold the circle over the filling to form a half-moon and press the edges with the tines of a fork to seal.
8. 8
   Repeat with the remaining peanut balls and puff pastry rounds.
9. 9
   Fill a medium saucepan with oil to a depth of 2 inches and heat to 350F When the oil is ready (a pinch of flout will sizzle), add a few of the turnovers, without crowding the pan, and cook until golden brown, about 1 minute, then flip and cook the other side until golden brown, about 2 minutes more.
10. 10
    Remove with a slotted spoon and drain on paper towels.
11. 11
    Repeat with the remaining turnovers.
12. 12
    Serve warm or at room temperature.