Snow crisp is a type of Chinese pastry that is known for its thin, crisp dough and sweet, nutty filling. It is traditionally made by layering thin sheets of dough with a mixture of ground nuts and sugar, and then shaping the pastry into a disk or crescent shape. Snow crisp pastries have a delicate, flaky texture and are often enjoyed as a sweet treat or dessert.
The name "snow crisp" refers to the pastry’s light, flaky texture, which is said to resemble fresh snow. Snow crisp pastries are often associated with the winter season, and they are particularly popular in China and other parts of Asia. The flavor of snow crisp pastries is typically sweet and nutty, with a delicate, melt-in-your-mouth texture. They can be served on their own or with a cup of tea or coffee.
- 160g cotton candy
- 40g whole milk powder
- 40g butter
- 160g Biscuits
- 60g dried cranberries
- 30g peanut kernels
- 30g almonds
- 20g pistachios
Heat a non-stick pan over low heat and add the butter. Melt the butter until it is completely liquid.
Add the marshmallows to the pan and stir with a spatula until they are completely melted and well combined with the butter.
Stir in the milk powder and continue cooking until there is no dry powder remaining.
Turn off the heat and add the dried cranberries, almonds, peanuts, and pistachios. Toss quickly to combine.
Stir in the biscuits until they are evenly coated with the mixture.
Pour the mixture into a non-stick baking pan and press it down with your hands until it is evenly distributed. Use a plastic scraper to shape it into a square.
Sift milk powder over the top of the snowflakes.
Allow the mixture to cool and then use a serrated knife to cut it into chunks of your desired size. Sprinkle additional milk powder on the sides of the cut snowflakes if desired.