Chinese Walnut and Black Sesame Pastry Sandwich
A crispy, buttery puff pastry sandwich filled with a savory-sweet mixture of ground walnuts, black sesame paste, and a touch of honey. These elegant pastries are baked until golden and can be served warm or at room temperature as a refined snack or dessert.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 8 pastry sandwiches
Steps
Before you start
- Remove puff pastry from freezer 30 minutes before starting so it thaws just enough to unfold without cracking
- Preheat oven to 400°F (200°C) with a rack in the upper third
- Line two baking sheets with parchment paper
Toast the walnutsOven 350°F / 175°C
- Spread the chopped walnuts on a small baking sheet and toast at 350°F (175°C) for 8–10 minutes, stirring halfway through, until fragrant and lightly golden.
- Watch carefully so they don't burn.
- Transfer to a plate to cool for 5 minutes.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Don't skip toasting—it brings out the walnut flavor and ensures a drier, crispier filling
Grind walnuts
- Once cooled, pulse the toasted walnuts in a food processor until they resemble coarse breadcrumbs—not a paste, but small, irregular pieces about the size of lentils.
- Transfer to a small bowl.
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Ready when: Walnuts are broken into small pieces roughly the size of lentils
Tip: Avoid over-processing—small chunks give a better texture than a fine powder
Make the filling
- In the small bowl with the ground walnuts, add the black sesame paste, honey, brown sugar, and toasted sesame oil.
- Stir until well combined and uniform.
- The mixture should be moist but hold together when pressed.
- If too dry, add a tiny splash of water.
- Set aside.
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Ready when: Filling is uniform, moist, and holds together when pressed
Tip: The filling should be spreadable but not runny; if it's too wet, the pastry will steam instead of crisp
Cut pastry shapes
- Gently unfold one thawed puff pastry sheet onto a lightly floured surface.
- Using a 2-inch (5 cm) round cookie cutter or small glass, cut out 8 circles.
- Place 4 circles on each prepared baking sheet, spacing them 2 inches (5 cm) apart.
- Repeat with the second sheet to yield 16 circles total.
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Ready when: 16 clean circles are cut and arranged on baking sheets
Tip: Use a sharp cutter pressed straight down without twisting—twisting seals the edges and prevents puffing
Fill the pastries
- Spoon or pipe about 1 teaspoon (5 g) of filling onto the center of 8 of the pastry circles (one per circle), leaving a ¼-inch (6 mm) border.
- Do not overfill—too much filling will leak out during baking.
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Ready when: Each of 8 pastry circles has a centered teaspoon of filling
Tip: A piping bag makes this neater, but a small spoon works fine if you're careful
Seal the sandwiches
- Beat the egg with 1 teaspoon water in a small bowl.
- Brush the ¼-inch border around each filled circle lightly with egg wash.
- Top each with a plain pastry circle and press the edges gently but firmly with a fork to seal.
- Brush the top surface lightly with egg wash.
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Ready when: All 8 sandwiches are sealed with fork-pressed edges and egg-washed
Tip: Press firmly around the edges to ensure they don't pop open in the oven; be gentle so you don't compress the dough
Chill before baking
- Place the assembled pastries in the freezer for 15 minutes.
- This firms up the butter, which helps them puff better and rise more evenly.
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Tip: Don't skip this rest—cold pastry puffs much better than warm
Bake the pastriesOven 400°F / 205°C
- Preheat the oven to 400°F (200°C) if not already done.
- Bake the chilled pastries on the upper-middle rack for 18–22 minutes, until the tops are deep golden brown and crispy.
- If garnishing with sesame seeds, sprinkle them on halfway through baking.
- The pastries should sound hollow when tapped on the bottom.
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Ready when: Pastry is deep golden brown; bottom sounds hollow when tapped
Tip: Use the upper-middle rack to help pastries puff upward rather than spread sideways
Cool and serveOven 350°F / 175°C
- Transfer the pastries to a wire cooling rack and let cool for at least 5 minutes.
- They will continue to crisp as they cool.
- Serve warm or at room temperature.
- If they have cooled completely and lost some crispness, warm them in a 350°F (175°C) oven for 3–4 minutes just before serving.
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Ready when: Pastries are cool enough to handle and crispy
Tip: A wire rack allows steam to escape from underneath, keeping the bottom crispy
Good to know
Tips
- Toast your walnuts fresh if possible—store-bought roasted ones have less flavor punch
- Black sesame paste is denser and earthier than white; it pairs beautifully with the honey's sweetness, so don't skip the sweet component of the filling
- If your puff pastry begins to warm and soften while working, return it to the fridge for 10 minutes—cold dough is essential for a good rise
- These pastries are elegant enough for a dim sum spread or afternoon tea, and sturdy enough to travel in a lunchbox
Make ahead
You can assemble the pastries up to 2 days ahead: fill and seal them, then refrigerate in an airtight container. Bake straight from the fridge—add 2–3 minutes to the baking time since they'll be cold.
Storage & reheating
Store cooled pastries in an airtight container at room temperature for up to 2 days. They remain crispiest on day 1. For longer storage, freeze unbaked assembled pastries for up to 1 month, then bake from frozen (add 3–4 minutes to baking time). Reheat cooled pastries in a 350°F (175°C) oven for 3–4 minutes to restore crispness.
Substitutions
- Black sesame paste → White sesame paste (tahini) mixed with 1 teaspoon black sesame seeds and a pinch of soy sauce. Gives a milder, slightly salty flavor instead of the earthy black sesame taste
- Raw walnut halves → Unsalted roasted peanuts or pine nuts, roughly chopped and lightly toasted. Peanuts are more assertive; pine nuts are more delicate and buttery
- Honey → Agave nectar or malt extract. Agave is lighter and less floral; malt adds a deeper, toastier note
- Frozen puff pastry sheets (thawed just until pliable) → Store-bought phyllo dough brushed with melted butter between layers. Phyllo will be crispier but thinner and more fragile than puff pastry; reduce filling amount to ½ teaspoon per pastry
