Taichung Flaky Sun Pastry

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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