Super Easy Baked Nian Gao Puff Pastry (3 filling combo)

Super Easy Baked Nian Gao Puff Pastry (3 filling combo)

Course: Chinese New Year, Snack
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 20 minutes
Thawing puff pastry: 30 minutes
Total Time: 35 minutes
Servings: 8 -10 pieces
Author: Marvellina
Soft, chewy, and slightly sweet nian gao with 3 different filling combination is wrapped in buttery and flaky puff pastry is another creative way of using up the Chinese New Year nian gao.
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  • 258 gr All-butter puff pastry about 1 sheet (8.5-9 oz)
  • 8 -10 thick long slices of nian gao about 3 x 1 1/2 inch, 1/2 inch thick

Filling combination idea:

  • Meat floss
  • Slivered almond or any chopped nuts you like
  • Red bean paste or other Asian-style sweet bean or seeds paste

Egg wash:

  • 1 egg + 1 tsp water beaten


Prepare the puff pastry:

  • I used a frozen puff pastry sheet and I left it out at the counter for about 30-40 minutes to let it softened before cutting and rolling it out
  • Cut the puff pastry into 10 equal size. Work with one at a time and roll them out thinly into roughly about 6 x 6 inch square (a bit bigger if you add more stuff in your filling combination)

For nian gao + nuts combination:

  • Place the nian gao stick on the puff pastry and then scattered some nuts on top. You can do this the other way around too by scattering some nuts on the puff pastry and then top with nian gao stick

For nian gao + meat floss combination:

  • Place the nian gao stick on the puff pastry and then scattered some meat floss on top. If you do this the other way around, meat floss first then nian gao, the meat floss might get "burn" because we will make few slits on top of the puff pastry later to let some "steam" out and this will expose some of the meat floss

For nian gao + red bean paste + meat floss combination:

  • Spread some red bean paste on the puff pastry, about the length of your nian gao stick. Top with some meat floss. Place one nian gao stick and then spread another layer of red bean paste along the length of the nian gao stick


  • Preheat oven to 400F. Wrap them up slightly loose because the nian gao will expand when you bake and we don't want any "explosion" in the oven. There's no right or wrong in how you wrap it. Place them on a baking sheet lined with parchment paper, about 1-inch apart as they will expand as they bake


  • Use a small paring knife to make about 3 slits diagonally on top of the puff pastry. Brush with an egg wash. Sprinkle with some sesame seeds or nuts. This is optional
  • Place them in the oven, about 3rd rack from the top and bake for about 15-20 minutes or until the puff pastries have nice golden brown
  • Let them cool down on the baking sheet for 1 minute and then transfer to cooling rack to let them cool down completely


  • They can be stored in the refrigerator for a week. For longer storage, arranged them on a baking sheet in a single layer lined with parchment paper, not touching each other and place in the freezer for 1 hour and then transfer to a freezer bag and can be kept for up to 2 weeks


  • They can be reheated in the preheated oven, toaster oven, or air fryer at 350 F for 5 minutes or 10 minutes if they are frozen