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Festive Ginger Red Bean Pastry Swirls

These warmly spiced Chinese pastries combine slow-cooked ginger red bean paste in flaky, festive swirls—perfect for winter celebrations.

Total: 3 hours 10 minutes
Difficulty: Easy
Serves: 12
Chinese Winter Pastry Ginger Festive Beginner winter beginner-friendly

What Makes This Special

These Festive Ginger Red Bean Pastry Swirls are a joyful twist on traditional Chinese bakery treats, filled with aromatic, slow-cooked gingered red bean paste. They evoke cozy winter flavors and add a pop of festive color. The easy, buttery pastry is beginner-friendly but delivers bakery-style results. A gentle swirl shape and a sprinkle of sesame make them both beautiful and approachable for home bakers.

Ingredients

The beauty of these pastries lies in the contrast between the flaky dough and the sweet, spicy bean paste. Using fresh ginger infuses the filling with warmth—a perfect wintery note. The sesame seeds on top add crunch and aroma, while the festive decoration brings celebration to your table.

For the Ginger Red Bean Paste

  • Adzuki beans: The classic filling base, naturally sweet and smooth when cooked.
  • Fresh ginger: Infuses deep, cozy warmth and slightly spicy notes.
  • Sugar & salt: Balance the flavors perfectly.

For the Pastry Dough

  • Flour & icing sugar: Create a tender but structured dough.
  • Butter: Gives flakiness and rich flavor (keep it cold!).
  • Salt: Rounds out the taste.
  • Ice water: Helps bind and chill the dough for easy handling.

For Assembly

  • Egg wash: Ensures golden, shiny tops.
  • Sesame seeds & festive decorations: Add crunch and winter cheer.

Instructions

Step 1: Slow-Cook the Ginger Red Bean Paste

  1. Rinse 200 g dried adzuki beans thoroughly. Place in a saucepan with 700 ml water and bring to a boil. Boil for 5 minutes, then discard water (this helps remove bitterness).
  2. Add 700 ml fresh water and the sliced 30 g ginger back to the pan with beans. Bring to a gentle simmer, cover, and cook over low heat for about 1.5–2 hours until beans are very soft.
  3. Remove the ginger slices. Drain beans, reserving a little liquid. Mash or puree the beans until mostly smooth (a few small pieces are fine).
  4. Return beans to the pan. Add 80 g sugar and a pinch of salt. Cook over low heat, stirring constantly, until thickened into a paste (about 10–15 minutes). Allow to cool completely.

Why slow cooking? This technique brings out the natural creaminess of the beans and infuses the filling with deep ginger warmth—perfect for winter.

Step 2: Make the Pastry Dough

  1. In a large bowl, whisk 250 g flour, 50 g icing sugar, and 1/2 tsp salt.
  2. Add 120 g cold, cubed unsalted butter. Rub with your fingertips (or use a pastry blender) until the mixture resembles coarse breadcrumbs—work quickly to keep it cold.
  3. Add 60 ml ice-cold water, mixing just until a shaggy dough forms. Gently knead once or twice to bring together. If too dry, add a teaspoon more water.
  4. Flatten into a disc, wrap, and chill for at least 30 minutes.

Step 3: Assemble the Swirls

  1. Preheat oven to 180°C (350°F). Line a baking tray with parchment.
  2. On a floured surface, roll out the chilled dough into a rectangle about 28 × 20 cm and 0.5 cm thick.
  3. Spread cooled ginger red bean paste evenly over the dough, leaving a 1 cm border along one long edge.
  4. Starting from the opposite edge, tightly roll up the dough (like a Swiss roll). Pinch to seal the seam. Chill the roll for 10 minutes to firm up (this makes slicing easier).

Step 4: Slice & Bake

  1. Using a sharp knife, cut the roll into 12 equal rounds. Place each swirl cut-side up on the baking tray, spacing them apart.
  2. Brush tops with beaten egg. Sprinkle with sesame seeds and, if desired, a touch of edible gold leaf or colored sprinkles for a festive look.
  3. Bake for 22–26 minutes, or until pastry is golden and filling is set.
  4. Cool on a wire rack for 10 minutes before serving warm or at room temperature.

Pro Tips

  • Use cold butter: This is key for flaky layers! If your kitchen is warm, chill your hands and tools in advance.
  • Don’t overwork the dough: Mix until just combined; overmixing can make the pastry tough.
  • Chilling the roll before slicing: Ensures clean, neat spirals and prevents filling from squeezing out.

Troubleshooting

Pastries are pale or soft? Bake a few minutes longer until golden and crisp—every oven runs a little differently.

Filling leaks or oozes out? Spread paste leaving a border, and chill the rolled log before slicing to help it stay put.

Variations

  • Matcha Red Bean Swirls: Add 1 tsp matcha powder to the dough for a green tea aroma and festive color.
  • Candied Orange Peel: Add finely chopped candied orange peel to the red bean paste for extra citrus zing.
  • Walnut Crunch: Sprinkle 30 g chopped toasted walnuts over the filling before rolling up for earthy texture.

Storage

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; rewarm in a low oven to refresh. Pastries may also be frozen (well-wrapped) for up to 1 month. Thaw and reheat to restore flakiness.

Enjoy creating these buttery, spiced festive pastries—perfect for gifting or savoring with a pot of hot tea on a wintery day!