A beloved specialty from Taichung, this round flaky pastry features dozens of paper-thin layers wrapped around a chewy, sweet maltose filling. The name references its sun-like golden disc, and the contrast between the shattering crust and the gooey center is what makes it iconic.
Prep Time45 mins
Cook Time25 mins
Total Time70 mins
Servings8
Yield8 pastries
Nutrition Facts
Per serving (estimated)
- 330 kcalCalories
- 14 gFat
- 6 gSaturated Fat
- 47 gCarbs
- 1 gFiber
- 22 gSugar
- 4 gProtein
- 95 mgSodium
- 60 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the water dough
- 2 cups (250 g) all-purpose flour
- 3 tablespoons unsalted butter, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon fine salt
- 1/3 cup (80 ml) cold water
For the oil dough
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (110 g) lard or vegetable shortening
For the maltose filling
- 1/2 cup (160 g) maltose syrup
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons milk powder
- 1 tablespoon water
For finishing
- 1 large egg, beaten
- 1 tablespoon toasted sesame seeds (optional)
Directions
- Make the water dough: stir the flour, softened butter, powdered sugar, and salt together, then drizzle in the cold water and knead just until a smooth soft dough forms. Wrap in plastic and chill 20 minutes.
- Make the oil dough: rub the lard into the flour with your fingertips until it looks like coarse meal, then press it together into a cohesive disc. Wrap and chill 20 minutes.
- Make the filling: in a small saucepan over low heat, melt the maltose, sugar, butter, and water together, stirring until smooth. Off the heat, beat in the milk powder. Pour into a shallow dish and chill until firm enough to scoop, about 25 minutes.
- Roll the water dough into a rectangle about 12 x 8 inches. Place the oil dough in the center, fold the long sides over to enclose it completely, then roll out into a 16 x 8 inch rectangle. Fold in thirds like a letter, rotate 90 degrees, and repeat the roll-and-fold two more times. Rest the dough 15 minutes wrapped in plastic.
- Divide the laminated dough into 8 equal pieces (about 55 g each). Roll each piece into a thin circle about 5 inches across. Scoop a heaping tablespoon of chilled filling into the center, gather the edges up and pinch firmly to seal, then flip seam-side down and gently press into a 3-inch round disc about 1/2 inch thick.
- Arrange the pastries seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Brush the tops with beaten egg and sprinkle with sesame seeds if using.
- Bake in a preheated 180°C (350°F) oven for 22 to 25 minutes, until the tops are deep golden brown and the layers look crisp. Transfer to a wire rack and cool 10 minutes before serving so the filling sets slightly.
Cook’s Notes
- Keep all dough and shortening cold; warm fat is the enemy of flaky layers, so chill between folds if your kitchen is warm.
- If maltose is unavailable, substitute equal parts honey plus 1 tablespoon light corn syrup for a similar sticky sweetness.
- Roll gently when laminating; pressing too hard fuses the layers and you will lose the signature shatter.
- Sun pastries taste best the day they are baked, but you can revive leftover ones in a 160°C (320°F) oven for 5 minutes.
- Traditional bakers in Taichung sometimes brush the crust with a thin maltose glaze instead of egg wash for an extra-glossy, sticky top.
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