"A sweet snack of festive charm—simple pleasure in sharing something made with care."
Pan-fried Qixi Fruit Pastry
8 servings
easy
100 mins
Ingredients you'll need
All-purpose Flour
Active Dry Yeast
White Granulated Sugar
Milk
Eggs
Peanut Oil
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Recipe in a nutshell
Beyond the recipe
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Recipe walkthrough
Pan-fried Qixi Fruit Pastry
PREP TIME
90 mins
COOK TIME
10 mins
READY IN
100 mins
Custom time
Ingredients
For the base:
- 17.6 oz. All-purpose Flour
- 1½ tsp Active Dry Yeast
- ¼ cup White Granulated Sugar
- ½ cup Milk
- 2 nos. Eggs
- 3½ tbsp Peanut Oil
CUISNE
Chinese
COURSE
Nibble
SERVINGS
Eight
- Lightly beat the eggs before adding so they mix more evenly into the dough.
When tapping out the pastry, do it gently to preserve the imprinted pattern.
Instructions
- In a large mixing bowl, combine the flour, yeast, and sugar. Add the milk, crack in the eggs, and pour in the peanut oil. Mix with chopsticks until a rough dough forms. 1
- Knead the dough until it becomes soft and elastic, about 8–10 minutes by hand or 5–6 minutes using a stand mixer with a dough hook.
- Cover the dough with a clean cloth or plastic wrap. Let it rise at room temperature until it increases in volume by 50%–60% (not fully doubled), about 30–45 minutes.
- Punch down the dough to release air. Knead it briefly, then divide it into small, evenly sized pieces to fit your wooden moulds. Dust with flour as needed to prevent sticking.
- Lightly dust the wooden moulds with flour. Press each dough portion firmly into the mould to imprint the design, then gently tap the mould to release the shaped pastry. You should get approximately 35–40 pieces, depending on your mould size. 2
- Place the shaped pastries onto a baking tray lined with parchment paper. Cover lightly and let them rest for 30 minutes to allow a final gentle rise.
- Heat a dry pan over medium-low heat. Carefully place the pastries in a single layer—do not stack them. Cover the pan with a lid and cook for 3–4 minutes.
- Flip the pastries once they start to turn golden on the bottom. Cover again and cook for another 3–4 minutes, until both sides are lightly browned and the pastries are puffed and cooked through.
- Remove the pastry from the pan and let it cool slightly. Serve warm, or share with friends and family to celebrate Qixi Festival.
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Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
Why is Qiaoguo traditionally made for the Qixi Festival?
Qiaoguo, or Pan-fried Qixi Fruit Pastry, is more than just a simple flour-based snack—it carries layered symbolism rooted in centuries of tradition.
- A Linguistic Blessing: The name (qiǎo guǒ) resembles the word for “bridge” (qiáo), intentionally echoing the Magpie Bridge that, according to legend, enables the reunion of the Cowherd (Niulang) and Weaver Girl (Zhinü) across the Milky Way. Eating Qiaoguo thus metaphorically helps the bridge—both in spirit and in heart—form and bring luck.
- Celebration of Skill and Craftsmanship: The Qixi Festival, also known as “Qiqiao,” centers on prayers for dexterity in needlework, weaving, and domestic creativity. Qiaoguo, with its delicate shapes and moulded patterns, symbolizes that craftsmanship and ingenuity.
- Physical Symbols of Protection & Good Luck: In some regions, families string multiple Qiaoguo together—often seven—on red threads to hang around children’s wrists or necks. These edible talismans were believed to ward off evil and bring festive blessings.
- Celebrating Simplicity and Shared Joy: Although it may seem unremarkable—just flour, oil, and a bit of sweetness—that simplicity is unified with decorative detail and communal practice. Young girls once moulded Qiaoguo with intricate designs and offered them during Qixi as a reflection of their craftsmanship and prayers, as well as a shared moment of community.
In essence, Qiaoguo’s simplicity is intentional—it intertwines humble ingredients with deeply symbolic meaning. The act of making and sharing them celebrates skill, wishes for reunion and love, and protective goodwill, all elevated through tradition and communal ritual.
Is Pan-Fried Qixi Fruit Pastry a dessert or a snack?
Pan-fried Qixi Fruit Pastry (Qiaoguo) is traditionally considered a lightly sweet festival snack rather than a dessert. Its sweetness is intentionally subtle—just enough sugar to create a pleasant flavor but far from the richness of cakes or the syrupy indulgence of festival candies. This modest taste reflects the historical roots of the Qixi Festival, which celebrated not only romance but also domestic skill, frugality, and community spirit.
n the past, Qiaoguo was made at home using basic, affordable ingredients—flour, oil, eggs, and a touch of sugar—making it accessible to all families, even in rural areas. It wasn’t designed to impress with bright colors, fillings, or elaborate decoration like mooncakes or wedding pastries. Instead, its beauty lay in its moulded shapes, which symbolized craftsmanship and carried blessings for love, reunion, and good fortune.
During the festival, Qiaoguo was often enjoyed casually with tea, exchanged among neighbors, or given to visiting relatives. Its role was as much social and symbolic as it was culinary—representing care, connection, and shared celebration. Because it was eaten between activities rather than as the final sweet course of a meal, it naturally became recognized as a snack with cultural meaning, not a formal dessert. Even today, this simple flour-based pastry continues to embody the festival’s charm: modest in flavor, rich in tradition.
How sweet is Pan-Fried Qixi Fruit Pastry?
This pastry is known for its gentle, understated sweetness. Unlike rich festival desserts such as mooncakes or candied fruits, Qiaoguo contains only a small amount of sugar in the dough, just enough to give it a pleasant, mellow flavor without overwhelming the palate. This mildness is intentional and rooted in the pastry’s origins.
Historically, Qiaoguo was made by households during the Qixi Festival using simple, everyday ingredients—flour, eggs, oil, and a touch of sugar. The focus was never on indulgence, but on symbolism and craftsmanship. In rural China, where sugar was once a luxury, moderation in sweetness reflected both frugality and the belief that love and blessings should be celebrated with sincerity rather than extravagance.
The result is a pastry that pairs beautifully with tea and is easy to share in a casual, communal setting. It’s sweet enough to feel festive, yet light enough to be enjoyed throughout the day without the heaviness of a dessert. Modern variations may adjust the sweetness—some home cooks add extra sugar to the dough or incorporate fillings like red bean paste, sesame, or candied fruit for a richer taste—but the traditional charm of Qiaoguo lies in its delicate balance of flavor and meaning.
Can I prepare the dough in advance?
Yes, you can prepare the dough for Pan-fried Qixi Fruit Pastry (Qiaoguo) a day in advance. The best method is to mix and knead the dough as usual, then cover it tightly and let it rise slowly in the refrigerator overnight. Chilling slows down yeast activity, allowing the dough to develop a deeper, more complex flavor while still maintaining good structure. When you’re ready to cook, simply take the dough out, let it return to room temperature, and proceed with shaping and pan-frying.
Pros of making the dough ahead of time:
- Improved flavor: The slow fermentation in the fridge develops subtle aromatic notes and enhances the pastry’s natural sweetness.
- Better texture: A longer rise can help the dough relax, resulting in a softer interior and a light, tender bite.
Convenience: Prepping ahead saves time on the festival day, making it easier to focus on shaping and frying without rushing.
Cons to keep in mind:
- Longer prep time before cooking: You’ll need to factor in 30–60 minutes for the dough to warm up after refrigeration.
- Slightly less rise if over-chilled: Leaving the dough in the fridge for more than 24 hours may weaken yeast activity, leading to a denser pastry.
Moisture control: If the dough isn’t covered well, it can dry out and form a crust, which makes shaping harder.
Tip: Lightly oil the dough before wrapping it in plastic or placing it in an airtight container to prevent drying. This way, you get the convenience of advance prep without sacrificing the traditional soft, delicate texture that makes Qiaoguo special.
How can I make Qiaoguo more flavorful?
Traditionally, Qiaoguo is kept simple to highlight its symbolic meaning and the natural taste of its ingredients, but there are several ways to enhance its flavor while keeping its festive charm.
Traditional Flavor Boosters:
- Five-Spice Powder – A pinch of Chinese five-spice in the dough or filling adds warm, aromatic complexity.
- Sesame Seeds – Toasted white or black sesame seeds can be kneaded into the dough or sprinkled before frying, giving a nutty fragrance.
Osmanthus Flowers – Dried osmanthus can be added to the filling or sprinkled over the finished pastry for a floral sweetness linked to Chinese festivals.
Filling Variations:
- Sweetened Bean Paste: A richer sweetness and smooth texture can be achieved by adding fillings such as red bean paste, jujube paste, or lotus seed paste, each offering a distinct traditional flavor.
- Candied Winter Melon or Dried Fruits – Adds chewiness, color, and extra sweetness.
- Chopped Nuts – Almonds, walnuts, or peanuts can add crunch and depth.
Tip: If adding sweeter or richer fillings, remember that Qiaoguo is traditionally only mildly sweet. Overloading it with sugar or heavy fillings might shift it away from its classic festival snack profile, so balance is key.
Is there a gluten-free option for Qiaoguo?
Traditionally, Qiaoguo is made with wheat flour for its elasticity and chewy-yet-crispy texture, but it can be adapted for a gluten-free diet. The most straightforward substitution is using a gluten-free all-purpose flour blend (often made from rice flour, tapioca starch, and potato starch). You may need to make small adjustments to the liquid content—gluten-free flours tend to absorb moisture differently, so start with slightly less water and add gradually until you achieve a soft, pliable dough.
Keep in mind that without gluten, the dough won’t have the same stretchiness, which can affect shaping and crispness. To help mimic gluten’s binding qualities, you can add xanthan gum or psyllium husk powder (about ½–1 teaspoon per cup of gluten-free flour), which improves elasticity and reduces crumbling. The result will be a bit more tender and crumbly rather than chewy, but still enjoyable as a festive Qixi snack.
