Made by rolling a fat-laminated dough into layers and filling it with walnut paste before baking, hetao su is a classic walnut pastry from Chinese bakeries. The layered dough technique takes skill, but the result is a crisp cookie that melts in the mouth.
Knead the water-dough flour with the oil and warm water. In a separate bowl, mix the fat-dough flour with the oil into a smooth paste. Rest both for twenty minutes.
Roll the water dough thin and spread the fat dough over it, then roll it up and cut into spirals. Flatten each piece and roll it up again; this creates the layers.
Mix the walnut with the sugar and cinnamon. Flatten each dough piece, spoon in the filling, seal, and press gently into a disc shape.
Arrange the discs on a baking tray and bake in an oven preheated to 175°C for thirty minutes until golden with visible layers.
Dust with flour as you roll to stop the dough sticking; otherwise the layers fuse together and lose their flakiness. Allergens: contains wheat (gluten), dairy and tree nuts (walnut).
This recipe is ideal for using up leftover walnut pieces in the filling; preparing the filling the night before lets the flavour deepen further.
Admin DadaGastro · verified in test kitchenElimde ceviz azdı, 1 bardak yerine yarım bardak ceviz kullanıp kalanını kavrulmuş badem ile tamamladım. Katmerli yapı hiç bozulmadı ve tat gerçekten güzel bir uyum yakaladı.
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