A beloved Filipino-Chinese bakery classic, this flaky pastry hides a sweet, melt-in-your-mouth pork lard filling under a buttery, multi-layered crust. Each bite balances rich rendered pork fat with caramelized sugar and toasted sesame for a deeply satisfying treat. Best enjoyed warm with a cup of coffee or tea.
Prep Time45 mins
Cook Time25 mins
Total Time70 mins
Servings6
Yield12 pastries
Nutrition Facts
Per serving (estimated)
- 390 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 18 gSugar
- 5 gProtein
- 95 mgSodium
- 70 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the water dough
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons (30 g) unsalted butter, softened
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60 ml) water
For the oil dough
- 1 cup (125 g) all-purpose flour
- 1/2 cup (110 g) pork lard, chilled
For the pork lard filling
- 1/2 cup (110 g) pork lard, finely diced
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (24 g) all-purpose flour
- 2 tablespoons (20 g) toasted sesame seeds, finely ground
- 1 tablespoon (15 g) honey
- 1/8 teaspoon salt
For finishing
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon toasted sesame seeds for topping
Directions
- Make the filling first: combine diced pork lard, sugar, flour, ground sesame, honey, and salt in a small saucepan. Cook over low heat for 5–7 minutes, stirring constantly, until the lard melts and the mixture forms a thick, smooth paste. Transfer to a bowl, cool to room temperature, then refrigerate for 30 minutes until firm enough to scoop.
- Prepare the water dough: In a medium bowl, whisk together flour, sugar, and salt. Work in the softened butter with your fingertips until crumbly, then add milk and water and knead until a smooth, soft dough forms. Cover and rest 20 minutes.
- Prepare the oil dough: Combine flour and chilled lard in a bowl and pinch together with your fingers until it looks like coarse crumbs, then press into a single cohesive disc. Cover and rest 20 minutes.
- Roll the water dough into a 6-inch disc on a lightly floured surface. Place the oil dough in the center, wrap the water dough up and around it, and pinch to seal. Roll out into a 10×6 inch rectangle, fold into thirds like a letter, turn 90 degrees, and roll again. Repeat the rolling and folding two more times, chilling the dough for 10 minutes between folds to keep the lard firm.
- Roll the laminated dough into a 12×8 inch rectangle and cut into 12 equal pieces, each about 2×4 inches.
- Scoop about 1 heaping tablespoon of the chilled filling onto the center of each piece. Fold the dough over the filling to form a small packet, pinching the edges firmly to seal. Place each pastry seam-side down on a parchment-lined baking sheet, leaving 1 inch between them.
- Brush each pastry with egg wash and sprinkle with toasted sesame seeds. Let rest at room temperature for 10 minutes.
- Bake in a preheated 350°F (175°C) oven for 22–25 minutes, rotating once halfway through, until the tops are deep golden brown and the pastry sounds slightly hollow when tapped.
- Cool on the tray for 10 minutes, then serve warm or at room temperature.
Cook’s Notes
- Keep both doughs cool while laminating—if the lard softens and starts to smear, chill the dough in the refrigerator for 10 minutes before continuing.
- For an extra-flaky crust, repeat the fold-and-roll cycle three times instead of two.
- Pure pork lard gives the most authentic flavor, but a 50/50 blend with vegetable shortening works well for a milder taste.
- The filling can be prepared up to 3 days ahead and stored in the refrigerator, which makes assembly much faster.
- Leftover pastries reheat beautifully in a 300°F (150°C) oven for 5 minutes—avoid the microwave, which softens the flaky layers.
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