Peach Blossom Pastries
Crisp, flaky pastries shaped like blooming peach blossoms. These traditional Jiangnan treats feature a buttery lard-based dough that's layered and tender, with a delicate sweetness that melts in your mouth.
Story
These delicate pastries get their name from their distinctive flower shape, which resembles peach blossoms floating on water—a beloved motif in classical Chinese art. The key to their flaky texture lies in the quality of the lard and the gentle handling of the dough.
Ingredients
all-purpose flour
250g
granulated sugar
80g
solid lard (or butter)
100g
room temperature water
90ml
egg yolk
1 (for wash)
red food coloring
few drops (optional)
Instructions
1
Combine dry ingredients
Place the flour and sugar in a large mixing bowl. Add the solid lard and use your fingertips to rub it into the flour until the mixture looks like coarse breadcrumbs with no large chunks remaining.
2
Form the dough
Slowly pour in the water while stirring with a chopstick or fork. When the dough starts coming together, switch to your hands and knead gently until you have a smooth, pliable ball. Cover and let rest for 15 minutes.
3
Shape the pastries
Divide the dough into 8 equal portions. Roll each into a small circle about 3 inches wide. Using a knife, make 5 evenly spaced cuts from the center toward the edge, leaving the center intact—this creates the petal effect.
4
Add finishing touches
Gently press the center of each round to flatten it slightly. If using food coloring, dab a tiny amount in the center for that signature pink hue. Brush the tops with beaten egg yolk.
5
Bake until golden
Preheat your oven to 180°C (350°F). Arrange the pastries on a lined baking tray, leaving space between each. Bake for 20-25 minutes until the edges turn golden brown and the pastry feels firm. Let cool slightly before serving.
