Durian Cheese Pie (Liu Lian Zhi Shi Bing)

I still remember the first time a friend brought me a Durian Cheese Pie (榴莲芝士饼). To be honest, I was skeptical. As a chef trained in Sichuan cuisine, I am used to bold spices and savory profiles, and the idea of mixing the pungent “King of Fruits” with melted cheese inside a dough wrapper seemed… aggressive.

I took one bite, and my skepticism vanished. The crust was golden and crisp, the cheese pull was endless, and the warm durian filling had transformed into a sweet, custard-like cream that paired perfectly with the salty dairy. It was intoxicating. However, when I asked where she bought it, I was shocked by the price—49 RMB (about $7 USD) for a single small pie with barely any filling!

That is when the chef in me took over. Why pay premium prices for skimping portions? I went to the market, bought a whole durian, and developed this recipe. It uses high-quality cheese, a generous amount of fruit, and a milky, tender dough. If you love the sweet and savory combination found in dishes like Cheesy Air Fryer Shrimp Toast, you are going to fall in love with this.

About the Author & Recipe Development

I’m Lin, a culinary instructor and former restaurant chef with over 10 years of experience in professional Chinese kitchens. My training began in my family’s restaurant in Sichuan and continued at a formal culinary institute.

When developing this recipe for the home kitchen, I tested the dough hydration levels three times. Professional bakeries often use dough relaxers, but I found that resting the dough for exactly 30 minutes allows the gluten to relax naturally, making it easy to roll out without shrinking back. I also tested baking temperatures and found that a two-stage baking process (baking first, then brushing with egg yolk) prevents the crust from burning before the filling is hot.

What Is Durian Cheese Pie?

Durian Cheese Pie has exploded in popularity across Chinese cities as a trendy street snack. It is essentially a stuffed flatbread or a closed pizza. It features a semi-leavened dough enriched with milk and milk powder, stuffed with mashed durian meat and mozzarella cheese, then baked until golden.

Unlike a traditional Chinese Meat Pie (Xian Bing), which is usually pan-fried and savory, this is baked to achieve a texture similar to a soft pastry or a high-end pizza crust.

Why This Recipe Works

• Milk Powder Enrichment: Adding milk powder to the dough gives it that signature milky aroma found in Asian bakeries, similar to the softness in my Savory Chinese Breakfast Pancakes.
• The “Bao” Folding Technique: We use the pleating method typically reserved for steamed buns to seal the filling tightly, ensuring no delicious cheese leaks out during baking.
• High-Heat Baking: Baking at 375°F (190°C) ensures the crust crisps up quickly while keeping the interior moist and gooey.

Key Ingredients & Substitutions

• Durian Flesh: You can use fresh or frozen durian. Varieties like Musang King (richer, more bitter-sweet) or Monthong (sweeter, meatier) work best. If frozen, thaw completely and drain excess moisture.
• Cheese: You must use low-moisture mozzarella cheese (shredded) for that iconic “cheese pull.” Cheddar will be too oily and won’t stretch.
• Milk Powder: This is sold in the baking aisle. It adds richness. If you cannot find it, you can omit it, but the dough will be less fragrant.
• All-Purpose Flour: Standard mid-protein flour (about 10-11% protein) is perfect here.
• Egg Yolk: Used strictly for the egg wash to get that appetizing golden-brown color.

Recipe Notes Before You Start

• Equipment: You will need a baking sheet, parchment paper, and a rolling pin. A stand mixer helps with kneading, but doing it by hand works fine.
• Dough Texture: The dough should be soft and smooth, similar to an earlobe. If it feels tight, let it rest longer.
• Oven: Preheat your oven well in advance. A consistent temperature is key for the pastry to rise slightly.

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Ingredients

• 1 ½ cups + 2 tbsp (200g) All-purpose flour
• ½ cup minus 1 tbsp (110ml) Whole milk (room temperature)
• 2 ½ tbsp (20g) Milk powder (dry milk)
• ½ tsp (2g) Salt
• 2 tsp (8g) Neutral oil (vegetable or canola)
• 5 oz (150g) Mozzarella cheese, shredded
• ¾ cup (approx. 150g) Durian meat (seeds removed, mashed)
• 1 Egg yolk (for brushing)

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How to Make Durian Cheese Pie

Step 1: Prepare the Dough

In the bowl of a stand mixer (or a large mixing bowl), combine the all-purpose flour, milk powder, milk, and salt. Knead on low speed until a rough dough forms.

Add the vegetable oil. Continue kneading until the oil is fully absorbed and the dough becomes smooth and elastic. This takes about 5-8 minutes in a mixer or 10 minutes by hand.

Lin’s Tip: Proper kneading develops the gluten, which supports the heavy filling. It is similar to the dough preparation forChinese Meat Pies.

Step 2: Rest the Dough

Shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for 30 minutes.

Why? Resting allows the gluten network to relax. If you try to roll it out immediately, it will snap back like a rubber band.

Step 3: Prepare the Filling

While the dough rests, remove the pit from the durian meat and mash the flesh into a smooth paste using a fork. Set aside.

Step 4: Assemble the Pies

Preheat your oven to 375°F (190°C).

Divide the rested dough into two equal portions. Take one portion and roll it out into a thin circle, about 8-9 inches in diameter. The edges should be slightly thinner than the center.

Place half of the shredded mozzarella cheese in the center of the dough. Top the cheese with half of the mashed durian paste.

Note: We layer cheese first to create a barrier between the moist fruit and the dough, preventing a soggy bottom.

Step 5: Fold and Shape

Gather the edges of the dough and pleat them together over the filling, sealing it tightly like a dumpling or a bao. Pinch the seal firmly to ensure no gaps remain.

Flip the ball over so the seam side is down. Gently press it flat with your palm, then carefully roll it gently with a rolling pin to flatten it into a disk about 0.5-inch thick. Be gentle to avoid bursting the skin. Repeat with the second portion of dough.

Step 6: Bake

Place the pies on a parchment-lined baking sheet. Bake in the preheated oven for 10 minutes.

Remove the pies from the oven. Brush the top surface generously with the beaten egg yolk.

Lin’s Tip: Using pure yolk instead of whole egg gives a much richer, golden color, a technique often used in pastries likeBaked Pumpkin Soufflé.

Return to the oven and bake for another 12 minutes, or until the top is glossy and golden brown.

Step 7: Serve

Remove from the oven and let cool for 5 minutes. Slice into wedges and serve warm while the cheese is still melty.

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Common Mistakes When Making Durian Cheese Pie

• Overfilling: It is tempting to add more durian, but too much filling will cause the dough to burst in the oven, creating a mess. Stick to the ratios.
• Using Wet Durian: If your durian was frozen and seems watery, cook it in a non-stick pan for a few minutes to evaporate excess moisture before filling.
• Skipping the Rest Period: If the dough keeps shrinking back when you roll it, it hasn’t rested enough. Cover it and walk away for another 10 minutes.

Troubleshooting & FAQ

Q: Can I use a different fruit? A: Yes! If you can’t tolerate durian, thick purees like banana or sweetened taro paste work wonderfully. This is similar to the filling concept in Mashed Potato Pancakes, but sweet.

Q: Can I air fry this? A: Yes. Air fry at 350°F (175°C) for about 12-15 minutes, brushing with egg wash halfway through.

Q: Why did my pie leak? A: The seal wasn’t tight enough, or you rolled the dough too thin in spots. Ensure the seam is pinched tightly.

Serving Suggestions

This pie is rich and sweet, making it a perfect afternoon tea snack or dessert. Because durian is “heating” in traditional Chinese medicine, I recommend pairing it with a cooling drink or a light soup, perhaps something simple like Tomato Egg Drop Soup if served as part of a brunch.

For a full snack spread, you could serve this alongside Kai Kou Xiao (Smiling Sesame Balls) for a contrast in textures.

Nutrition Information (Estimate)

• Calories: ~450 kcal per serving (1/4 pie)
• Carbohydrates: 48g
• Protein: 12g
• Fat: 22g
• Sodium: 380mg
• Note: Durian is high in healthy fats and carbohydrates, and cheese adds significant protein and calcium.

(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on specific brands used.)

Authoritative References

• Durian Safety: For details on handling and storing fresh fruit safely, refer to the FDA’s guide on fresh produce.
• Cheese Nutrition: Learn more about the calcium benefits of mozzarella at the USDA FoodData Central.