Crispy Mung Bean Banh Pia
Flaky Vietnamese pastries filled with sweet mung bean paste, sesame, and a hint of coconut. Crispy outside, creamy inside—baked in 20 minutes and perfect warm or at room temperature.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 1 package (2 sheets) frozen puff pastry sheets
- 1 can (14 oz) canned mung bean paste (sweetened)
- 3 tbsp sesame seeds
- 2 tbsp unsweetened shredded coconut
- 1 tbsp vegetable oil (for brushing)
- 1 whole egg
- 1 tbsp water
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Thaw puff pastry sheets for 5 minutes. Mix mung bean paste, sesame seeds, and coconut in a bowl.
- 3
Cut each pastry sheet into 4 squares. Place 2 tbsp filling in the center of each square.
- 4
Fold each square into a triangle, then press and fold again into a small square. Press edges to seal.
- 5
Whisk egg with water. Brush pastries with egg wash, then place on the baking sheet.
- 6
Bake until golden brown and puffed, 12–15 minutes. Cool 2 minutes before serving.
Tools you’ll need
- baking sheet
- parchment paper
- small mixing bowl
- knife
- small bowl (for egg wash)
- pastry brush
- oven
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