Golden Hand-Held Puff Pastries (Air Fryer Sesame Triangles)

Ingredients:

• Store-bought or homemade puff pastry sheets

• Filling of choice (e.g., red bean paste, custard, mashed taro, or savory meat/veggies)

• 1 egg (for egg wash)

• Black sesame seeds

Instructions:

1. Prepare the Pastry:
   Thaw puff pastry if using frozen. Cut the pastry sheets into squares large enough to fold into triangles once filled.

2. Add the Filling:
   Place a spoonful of your chosen filling in the center of each square. Be careful not to overfill.

3. Fold & Seal:
   Fold each pastry square into a triangle. Press the edges firmly with a fork to seal them well.

4. Egg Wash & Topping:
   Brush the top surface of each triangle with beaten egg. Sprinkle black sesame seeds over for flavor and shine.

5. Air Fry:
   Preheat your air fryer to 180°C (356°F). Place the pastries in the air fryer basket, leaving space between each. Cook for about 10–12 minutes or until golden brown, flipping once halfway through for even browning.

6. Serve:
   Let cool slightly before serving. Enjoy them warm and flaky straight from your hand!

Make Hand-Grasped Pancake (手抓饼) at home:

Ingredients

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup (180ml) hot water
• 2 tablespoons vegetable oil (plus extra for cooking)
• 1/4 cup chopped scallions (optional)
• 2 tablespoons softened butter or lard (for layering)

Instructions

1. Make the Dough:

• In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
• Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
• Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Prepare the Layers:

• Divide the dough into 4 equal portions and roll each portion into a smooth ball.
• Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

3. Create the Layers:

• Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
• Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

4. Cook the Pancakes:

• Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
• Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
• Repeat with the remaining pancakes, adding more oil as needed.

5. Serve:

• Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
• Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

• Premade Pancake dough:

• make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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