Zizhou Fruit-Filled Pastry

Zizhou Fruit-Filled Pastry

　　The Zizhou fruit-filled pastry originated in the Ming Dynasty. In ancient times, it was often used to offer sacrifices to ancestors or deities, hence it is also called "fruit offering" or "fruit pastry." According to local customs in the southern region, when young men and women become engaged, the groom’s family is expected to send 8 to 24 fruit pastries as a gift to the bride’s family. It is also commonly given as a present to relatives and friends. The most famous variety originally came from Zhoujiajian Town in Zizhou, also known as the "large-flower fruit pastry." "Zhoujian fruit pastry, fragrant and golden; date filling, rich and layered." The pastry features a thin, flaky crust with a golden hue, and is filled with sweet and delicious date or sugar filling, exuding a rich aroma of oil. In the areas around Zizhou, the fruit pastry holds even deeper cultural significance. Locally, it is an essential gift during marriage engagements. During the betrothal process, the groom's family must present fruit pastries—historically 8 or 24, now at least 22 or 48, or even more. Once the bride’s family receives the engagement fruit pastries, it is seen as the formal announcement of the upcoming wedding, and they often share them with relatives and friends as a gesture of joy. Today, fruit pastries have become a preferred gift for visiting relatives, friends, and even guests from out of town. Consequently, an entire industrial chain centered around fruit pastries has emerged, with many food companies promoting Zizhou’s traditional culture springing up and significantly boosting the local economy.

　　Traditional Method:

　　1. Mix oil with flour to make the crisp dough; then blend oil with cold water (use slightly more hot water in winter), adding a few drops of alkaline water to form the dough, which is then kneaded into a long strip.

　　2. Evenly spread the pre-made crisp dough on the surface, then press and roll it into a thin sheet, coil it into a log, divide it into portions—this becomes the pastry skin.

　　3. Use gloves to wrap these oil-crisp dough portions, then encase them with a filling made from premium red dates boiled into a paste or a sugar filling, sealing it tightly.

　　4. Press the dough with a wooden mold that imprints a red dot in the center (the red dot differs between date and sugar fillings), resulting in a pastry with a plump outer edge resembling a round wheel hub and a slightly indented center—the fruit pastry is now complete.

　　5. After making many, arrange them on a flat tray and place them in a traditional oven. Bake with low heat both above and below for about 20 minutes until cooked. Freshly baked fruit pastries have a golden-brown color, an inviting oily aroma, a crispy crust, and a sweet filling, delivering the best flavor.