This recipe is a very simple yet delicious Chinese pastry that I loved to eat as a child because of the sweet red bean filling and the crisp and flaky texture of the pastry. There's no easy translation of 豆沙角 (dòu shā jiǎo), but dòu shā refers to red bean paste, and jiǎo could be translated to mean horn, describing the shape of the pastry.
- Puff pastry sheet(s) (1 sheet yields around 16 pastries)
- Red bean paste (dòu shā)
- 1 Egg
- Aluminum Foil
1. First, let the puff pastry dough defrost until soft enough to squish. Dust off some of the flour and then cut each sheet into approximately sixteen squares (per sheet).
2. Preheat the oven to 400°F.
3. If the red bean paste is held in a bag, cut a hole in the bag's corner, allowing you to pipe the filling onto the pastry squares. Otherwise, the red bean paste can be spooned onto the pastry squares. Keep in mind that the pastry will have to wrap around the filling, so don't go too overboard while piping or spooning.
4. Once the filling is evenly split between the pastry squares, fold each square over along the diagonal to create a triangle shape and seal the edges by pressing them together. Try to seal them well or they could pop open when baking.
5. Next, beat an egg in a small bowl and use a pastry brush to paint the egg wash onto each triangle to give it a golden-brown color when baked.
6. Place the triangles onto a baking sheet lined with aluminum foil, ensuring they are not touching each other.
7. Bake the pastries in the preheated oven for around 15 minutes, or until they are golden brown.
8. Once done baking, let them cool slightly before eating. Enjoy!
