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This recipe combines the crispy, flaky texture of puff pastry with the chewy sweetness of homemade Nian Gao. The process is simple, starting with store-bought puff pastry sheets and homemade Nian Gao sliced into sticks. The egg glaze adds a beautiful golden finish, while sesame seeds (optional) provide a delightful crunch. Bake until golden brown and puffed, and serve warm for a treat that's crispy on the outside and chewy on the inside.
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Roll out puff pastry and cut into 4-inch squares.
Place a piece of Nian Gao in the center of each square.
Fold the pastry around the Nian Gao, sealing the edges with a fork.
Lay the pastries seam-side down on a baking tray and score the tops lightly.
Brush the tops with egg glaze and sprinkle with sesame seeds if desired.
Bake in a preheated oven at 230℃ for 20 minutes until the pastry is golden brown and puffed.
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Use store-bought puff pastry for convenience, but ensure it’s thawed properly before rolling.
For extra crunch, sprinkle sesame seeds generously on top before baking.
Seal the edges tightly with a fork to prevent the filling from leaking during baking.
Can I use store-bought Nian Gao?
Yes, store-bought Nian Gao works perfectly fine for this recipe.
What can I use instead of sesame seeds?
You can skip the sesame seeds or use crushed nuts for a different texture.
How do I prevent the puff pastry from becoming soggy?
Ensure the Nian Gao is not overly moist and seal the edges tightly to avoid leakage.
Can I make these ahead of time?
Yes, you can assemble them ahead and bake just before serving for the best texture.
What temperature should I bake these at?
Bake at 230℃ for 20 minutes until golden brown and puffed.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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