Mix all ingredients for water dough and knead into a smooth dough. Cover and let it rest for 30 minutes while you work on the oil dough
Mix the ingredients for oil dough and knead until you can form a smooth dough. Cover and let it rest for 30 minutes
Give both doughs a few kneads. They should be smooth now after resting. Divide the dough into 15 pieces each. Wrap the oil dough inside the water dough. Keep them covered and work with one dough at a time
If you use store-bought puff pastry and pie crust sheets:
Thaw both pastry sheets overnight in the fridge are the best. If you forget, put them on the countertop until they are soft enough and pliable for you to work with and to roll into a dough
Divide each pastry into 10-15 pieces, depending on how big or small you make them. If the pastry started to get a bit wet (the butter is melty) you can put them in the fridge briefly and then continue to work with it. Wrap the oil dough (puff pastry) inside the water dough (pie crust). Keep them covered and work with one dough at a time. Proceed to the "Shaping" step below
Shaping:
Roll the dough out into an oval and then roll it up like a Swiss roll. Turn the dough 90 degrees and roll it out again into an oval and then roll it up again like a Swiss roll. Repeat with the rest of the dough and keep them covered. Rest them for 30 minutes
Preheat oven at 350 F (180 C). Work with one dough at a time, bring both ends together and then flattened into an oval again, about 6 inches in length and 4 inches in width. Put about 2 Tbsp of the kaya filling on the bottom half or top of the dough. Fold the dough over and pinch to seal the edge. You can pleat the pattern on the edge if you want. Put on a baking sheet lined with parchment paper, about 1 inch apart
Baking:
Mix the egg with water to prepare the egg wash. Bake in the oven for 10 minutes and then brush with some egg wash and sprinkle sesame seeds on top and bake for another 20 minutes. Then I turned on the broiler on low (top heat) and let them broil until it is slightly darker golden brown, this only takes a minute or so. Do not walk away or you will burn the kaya puff
Let them cool down on a cooling rack. They can be kept at room temperature for 3 days or so in an airtight container