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Red Bean Pastry Recipe
Traditional Korean pastry filled with sweet red bean paste and wrapped in tender, flaky dough - a timeless Korean bakery favorite.
Ingredients
For the Pastry Dough:
- 250g plain flour
- 60g granulated sugar
- 1/2 tsp salt
- 100g cold butter, cubed
- 1 large egg
- 3-4 tbsp cold water
- 1 tsp vanilla extract
For the Red Bean Filling:
- 300g sweet red bean paste (anko)
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/4 tsp salt
- 1 tsp vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tbsp sesame seeds
- 1 tbsp coarse sugar
Instructions
Make the Pastry Dough:
- Mix flour, sugar, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Beat egg with vanilla and 3 tbsp water.
- Add to flour mixture and mix until dough forms, adding more water if needed.
- Wrap in plastic and refrigerate for 1 hour.
Prepare the Filling:
- Mix red bean paste with honey, sesame oil, salt, and vanilla.
- Divide into 10 equal portions and shape into balls.
Assemble and Bake:
- Preheat oven to 180°C (350°F). Line baking sheet with parchment.
- Roll dough into large circle and cut into 10 squares.
- Place red bean ball in center of each square.
- Gather corners and seal edges, forming a pouch.
- Place seam-side down on baking sheet.
- Brush with egg wash and sprinkle with sesame seeds and sugar.
- Bake for 18-20 minutes until golden brown.
- Cool on wire rack before serving.
Red Bean Pastry Tips
Dough Texture
The dough should be tender but not sticky. Chill well before rolling to prevent tearing when wrapping the filling.
Sealing Technique
Brush edges with water before sealing to ensure the pastry stays closed during baking. Pinch firmly but gently.
Red Bean Quality
Use high-quality sweet red bean paste for the best flavor. You can make your own or buy from Asian grocery stores.