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Buttery Scallion Puff Pastry Pancakes Recipe

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4 from 6 reviews

These Buttery Scallion Pancakes are a crispy, flavorful snack made with flaky puff pastry, fragrant scallions, and a savory miso glaze. Perfectly pan-fried to golden perfection, they offer a delicious fusion of Chinese-inspired spices and buttery layers with an irresistible crunch.

Ingredients

Dough

  • 400g frozen puff pastry

Filling and Seasoning

  • 10 stalks scallions/green onions (approximately 2 cups), thinly chopped
  • 1/2 teaspoon Chinese five spice
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 tablespoons miso paste (mixed with 1-2 teaspoons water)
  • Oil, for frying

Instructions

  1. Defrosting the Puff Pastry: Defrost the puff pastry in the refrigerator for 3-4 hours or preferably overnight to ensure it’s fully thawed and workable.
  2. Prepare the Scallion Mix: Thinly chop the scallions as finely as possible to prevent tearing the dough when rolling. Combine the scallions with Chinese five spice, sesame oil, and sesame seeds in a bowl and mix thoroughly. Set aside.
  3. Prepare the Miso Glaze: In a small bowl, mix 2 tablespoons of miso with 1 to 2 teaspoons of water until it forms a thin, brushable paste. Set aside.
  4. Form Dough Balls: Cut the defrosted puff pastry into 1-inch cubes and roll each into a ball.
  5. Roll Out the Dough: Lightly dust your counter and rolling pin with flour. Flatten each dough ball slightly with your palm, then roll out thinly to about 1/8 inch thickness.
  6. Apply Miso and Scallion Mix: Using a brush or the back of a spoon, spread a thin layer of the miso glaze onto the dough circle. Then evenly distribute a thin layer of the scallion mixture over the top.
  7. Shape the Pancakes: Roll the dough with filling into a log and pinch the edges to seal. Coil the log tightly into a spiral and tuck the end underneath. Press down firmly to flatten and seal the pancake, then roll it out again to about 1/8 inch thickness for a crispier, less doughy texture.
  8. Repeat: Place the formed pancakes on parchment or wax paper and repeat the process with remaining dough balls.
  9. Pan Frying: Heat a frying pan over medium-low heat with enough oil to coat the bottom. When hot, place one pancake in the pan. Cook for about 4-5 minutes without flipping until the pancake looks translucent. Flip and cook another 5 minutes until golden brown and crisp. If necessary, flip again and cook an additional 1-2 minutes to achieve even browning.
  10. Serving: Remove the pancakes from the pan and serve warm either whole or cut into quarters. They can be enjoyed plain or with your choice of dipping sauce.

Notes

  • Chop scallions as thinly as possible to prevent dough tearing and for easier rolling.
  • Rolling the pancakes thinly (about 1/8 inch) results in a crispier texture.
  • Adjust frying temperature to prevent burning while ensuring pancake cooks through and crisps evenly.
  • Use parchment or wax paper to prevent sticking when placing rolled pancakes aside.
  • These pancakes are best enjoyed fresh and hot for optimal crispiness.

Find it online: https://recipeplenty.com/buttery-scallion-puff-pastry-pancakes-recipe/