Small Longan Pastry
A baked shortcrust pastry made by wrapping a sesame filling in a water-and-oil dough, shaped like a small longan.
Ingredients
Water-oil pastry dough
300 g
Dry shortening pastry (rubbed soft)
200 g
Sesame paste filling
200 g
Pan greasing oil
25 g
White lard (for brushing tops)
30 g
Anti-stick dusting flour
50 g
Instructions
1
Making the layered dough
Knead the dough until smooth and well-worked. Roll it into a thick strip and flatten. Rub the shortening soft into a strip and place it in the center of the dough sheet, pressing slightly. Fold both sides of the dough over the shortening. Use a flat rolling pin to press back and forth diagonally, then use the rolling pin to evenly roll the sheet wider and longer into a thin layer. With a sharp knife, make a slanted cut about 3 cm at the front and transfer the strip to the back, seal, press firmly, and roll thin. From the cut, roll both hands inward tightly to form a small cylinder. Cut in sequence into 20 round pastry shells, then roll each slightly larger.
2
Filling and shaping
Place 10 g of sesame paste filling into each pastry shell, with the seam facing down. Arrange the pastries one by one on a baking tray. Brush lard on top of each. Place in the oven at 180–200°C. Once baked, let cool, then plate. Do not stack.
