At the table
Break the pastry into small pieces and eat over a plate to catch the flakes. Let a freshly baked piece cool; tea or coffee can accompany it.
Contains wheat and dairy butter. Additional ingredients vary by flavor and bakery; check the full ingredient list for allergies or dietary restrictions. Crisp layers crumble, and fresh pastry may be hot.
The flaky sweet pastry can be broken into small shareable pieces; its crisp layers are easier to manage in small bites.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Bakery versions range from airy to firmer and flatter. Wheat flour, butter and sugar can form the pastry.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Buttery and sweet
- Chili heat
- Texture
- Flaky layers.
- How it’s made
- Fold flour dough with butter, shape and bake with sugar.
Bakery versions range from airy to firmer and flatter. Wheat flour, butter and sugar can form the pastry.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
Ask if they have it first
请问你们有上海蝴蝶酥吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Folded wings from Shanghai’s bakeries
Related to the French palmier, butterfly pastry has become a familiar part of Shanghai’s Western-style bakery culture. Its wings begin as layers of dough and butter, folded and rolled from both ends toward the center, then sliced and baked with sugar. The result can be airy or flatter and firmer, depending on the bakery. The shared character is the crisp layered bite, butter aroma and twin-wing shape.