• Preheat the oven to 400 F (200 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Line a large baking pan with parchment paper
• I use store-bought frozen puff pastry ( 490 grams/ 17.3 oz box). Each box comes with two sheets. Thaw them at room temperature for a few hours or thaw them overnight at the fridge if you plan ahead
I recommend all-butter puff pastry if you can get a hold of it. It gives the scallion pancakes a richer, more buttery flavor and beautifully crisp, flaky layers. That said, regular store-bought puff pastry works perfectly well and is what I usually use for convenience.
• Combine finely chopped scallions, sesame oil, and salt
  4 stalks scallions, 1 Tbsp toasted sesame oil, 1/2 tsp salt
  

Assembling:

• Carefully unroll one pastry sheet.
  2 puff pastry sheets
  
• Brush half of the scallion mixture on top of the pastry sheet, leaving about 1/2 inch border unbrushed.
  
• Starting from the side near you, roll the pastry up tightly, trying to keep the green onion in as you roll.
  
• You will have a log.
  
• Roll it again from one side to the other side
  
• So it forms a thick pinwheel
  
• Flatten the pinwheel slightly with your palm. Then use a rolling pin to gently roll it into an 8-inch circle and about 1/4" thick. Roll from the center outwards
  
• Don't worry if you may tear some of the dough and some of the scallion pieces may fall out as you roll the dough flat
  
• Brush with some egg wash and sprinkle with some toasted sesame seeds
  Toasted sesame seeds, 1 large egg
  
• Place this on top of a baking sheet lined with a parchment paper. Repeat the same process with the second puff pastry sheet
If the pastry starts to feel soft, sticky, or warm after all the rolling and shaping, freeze the assembled pancakes for 15–20 minutes before baking. This helps firm up the fat in the pastry and encourages better puffing and flakier layers in the oven. This step is especially helpful when your kitchen is warm.

Bake in the oven:

• Put the baking pan on the middle rack and bake for 15-18 minutes. The puff pastry will puff up. Bake until the top is deep golden down and the layers inside are flaky and cooked through

To cook in the air fryer:

• Preheat the air fryer at 375 F (190 C) for 5 minutes. Place the pancake on top of a piece of parchment paper (cut a little oversize than the size of the pancake) and carefully put it inside the basket of the air fryer
• Air fry for 10-15 minutes or until the pancake puff up and is deep golden brown on top. The layers should be flaky and cooked through
  

Prepare the dipping sauce:

• Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside
  2 Tbsp soy sauce, 2 Tbsp rice vinegar , 1 Tbsp sesame oil, 2 Tbsp sugar

To serve:

• Serve when they are warm. Cut them into the size you want. Each piece can be cut into 5 smaller pieces and serve with the dipping sauce