Air Fryer Scallion Pancake Croissants
Frozen Taiwanese scallion pancakes sliced into triangles, rolled into mini croissants, egg-washed, and air fried until crispy and flaky. 3 ingredients, 10 minutes, unbelievably good.
Ingredients
- 1 package (454 g / 4 pancakes) frozen Taiwanese scallion pancakes, Trader Joe's or equivalent
- 1 large egg
- 1 tbsp water
- 1 tsp white sesame seeds, toasted
For the classic dipping sauce:
- 2 tbsp Chinkiang black vinegar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp fresh ginger, grated
Instructions
- Thaw pancakes at room temperature for 5 minutes. They should be pliable but not sticky.
- Slice each pancake into 8 equal triangles using a sharp paring knife.
- Starting at the wide base, roll each triangle tightly toward the tip. Tuck the tip underneath the roll.
- Beat the egg with 1 tablespoon water. Brush each croissant with egg wash. Sprinkle with sesame seeds.
- Arrange in a single layer in the air fryer basket at least 1 inch apart. Grease the basket or use a liner.
- Air fry at 375°F for 5 minutes. Increase to 425°F and cook 2 to 3 more minutes until deep golden.
- Rest 2 minutes. Serve with dipping sauce.
Notes
Thaw timing: 5 minutes exactly. Too long = sticky and unrollable. Not long enough = cracks.
Tuck the tip: this is the step that matters most. Press the tip firmly against the bottom of the roll so it can't unravel.
Oven method: 400°F for 15 to 18 minutes on a parchment-lined sheet pan.
Freeze before cooking: roll and freeze on a tray until solid, then bag. Cook from frozen at 375°F for 7 minutes, then 425°F for 3 minutes.