Crispy Filled Pastries Recipe (酥脆果馅小酥糕)

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  COOK TIME

  Prep 30m • Cook 20m

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1. 175 g cake flour

   or all-purpose flour if cake flour unavailable

2. 240 g fruit jam or thick fruit paste

   divided into 12 × 20 g portions

3. 3 large eggs,

   room temperature。2 for dough，additional 1 separated (yolk for glazing, white for sesame coating)。

4. 12 whole natural almonds

   or sunflower seeds for nut-free

5. 30 g granulated sugar

   reduced from original; adjust ±5 g based on jam sweetness

6. 50 g unsalted butter,

   melted and cooled to room temperature

7. 10 g milk powder

   optional but adds subtle richness

8. 3 g baking powder

   about ¾ tsp

9. 1 tbsp white sesame seeds

   for edge coating

1. Step 1: Mix the wet base gently—no need to whip

   In a medium bowl, whisk 2 whole eggs with sugar until the sugar mostly dissolves and the mixture looks uniform (about 30 seconds). Don’t overmix—you’re just combining, not aerating.

   

2. Step 2: Emulsify the melted butter slowly

   While whisking constantly, drizzle in the cooled melted butter in a thin stream. Keep stirring 1–2 minutes until the mixture looks smooth and glossy, with no oily sheen on top.

   

3. Step 3: Fold in dry ingredients without overworking

   Sift cake flour, baking powder, and milk powder (if using) directly into the wet mixture. Use a silicone spatula to fold gently—just until no dry streaks remain. The dough will be soft but hold together.

   

4. Step 4: Rest Dough

   Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes (relaxes the gluten, making it easier to wrap the filling later and preventing cracking).

5. Step 5: Portion filling and chill if too soft

   Divide your jam into 12 equal 20 g balls (use a small cookie scoop or teaspoon + scale for accuracy). If the jam is runny, place the balls on a plate and chill in the fridge for 10–15 minutes so they firm up.

   

6. Step 6: Shape dough balls evenly

   Turn the rested dough onto a clean counter (no flour needed—it shouldn’t stick). Divide into 12 equal pieces (~26 g each). Roll each into a smooth ball and cover with a damp cloth while you work.

   

7. Step 7: Wrap filling carefully using the “pinch-and-seal” method

   Flatten one dough ball into a 9 cm circle—slightly thinner in the center, thicker at the edges. Place a jam ball in the middle. Lift the edges upward, gathering them like a purse, then pinch the seam tightly closed. Roll gently into a ball.

   

8. Step 8: Coat edges with egg white and sesame seeds

   Separate the egg white from the yolk (reserve the yolk for brushing the surface later). Press each pastry ball slightly flat, then brush egg white only around the outer rim. Roll that rim in sesame seeds—just the edge, not the whole surface.

   

9. Step 9: Arrange on tray, glaze, and add almond topping

   Line a baking sheet with parchment paper. Place pastries 3 cm apart. Brush the tops lightly with beaten egg yolk (reserve from earlier). Press one almond gently into the center of each.

   

10. Step 10: Bake until golden—watch the last few minutes

    Bake at 170°C (340°F) on the second-lowest rack for 18–20 minutes. The pastries should be deep golden with crisp edges. If browning too fast after 15 minutes, loosely tent with foil.
    Let cool on the tray for 5 minutes, then transfer to a wire rack. Best served same day, but still crisp the next morning.

    

1. Jam matters: Use thick, low-sugar jam (like Smucker’s Natural or homemade). Runny jam = leaks. If in doubt, reduce jam on the stove first: simmer ½ cup jam + ½ tsp lemon juice for 3–4 minutes until thickened, then cool.

2. Make ahead: Assemble unbaked pastries and freeze on a tray. Once solid, transfer to a bag. Bake from frozen—add 2–3 minutes to bake time.

3. For nut allergies, replace almonds with pumpkin seeds or sunflower seeds.

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