These delicious Shanghai Style Pancakes and Peanut Cream are a treat you can easily prepare in your kitchen using convenient prepackaged ingredients.
Lay 4 sheets of fillo pastry on a work surface. Brusheach sheet with melted butter.
Spread ½ cup red bean paste into a thin layer on the top most sheet of fillo pastry.
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.
Place peanut butter and 1½ cups (360ml) 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 (120ml) water. Pour corn starch mixture into peanut butter mixture. Stir to get a nice, smooth consistency. Turn off heat.