KUOYUANYE Mini Salted Egg Yolk Pastry

The egg yolk pastry is a specialty Taiwanese confection. In 1980, KUOYUANYE pioneered the use of European puff pastry techniques to improve the traditional crust. The filling features salted egg yolks meticulously selected from red clay-cured eggs aged for 40 days, paired with a red bean paste filling slow-cooked for 6 hours in-house. This blend of rich European style and authentic Taiwanese flavor creates a layered, crispy pastry with fresh, delicious filling, resulting in an innovative and exquisite egg yolk pastry. In 1981, for the Mid-Autumn Festival, KUOYUANYE was the first to package egg yolk pastries in gift boxes, sparking a buying frenzy. Crowds previously lining up at KUOYUANYE stores for their ice cream pastries began clamoring for egg yolk pastries instead, creating a sensation that became a celebrated anecdote in Taiwanese pastry history. By 1983, the egg yolk pastry had become a household name and a beloved staple across Taiwan.