Half-moon teacakes

Half-moon teacakes

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  • Makes 6-8
  • Pescatarian
  • 1 1/2 hours
  • 15 minutes


  • 1 cup pistachio nuts or pine kernels, chopped
  • 1 sachet or tin Chinese red-bean paste (available from supermarkets or specialty food stores)
  • 1 roll Woolworths puff pastry
  • Icing sugar, to serve

Cooking Instructions

Preheat oven to 200ºC. Mix nuts into bean paste. Roll pastry to 2mm thickness on a floured board. Cut into 6 – 7cm diameter rounds.

Put about 1 dessertspoon of red-bean paste mixture into the centre of half of the rounds. Wet your forefinger with cold water and run it around the mixture on the pastry to act as a ‘‘glue’’. Place the balance of the rounds on top of the filled ones and press around the edge firmly with the tines of a fork.

Place on a baking sheet sprayed with water and bake until golden brown. When cooled, gently break in half to make half moons. Serve piled up and dusted with icing sugar.

Faith Rubin Recipe by: Faith Rubin
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