The optimal formula of highland barley pastry was obtained by single factor test and Box-Behnken experiments, which was: highland barley flour and pea flour(6∶4)100%, sesame powder 20%, peanut 10%, shortening 30%,sugar powder 40% and water 10%. The baking technological parameters were optimized, which were: during baking stage the bottom baking temperature 115℃ for 30min; during color stage surface baking temperature 150℃ for 5min. The effect of the main processing procedure, including moistening, roasting,grinding and baking, on the content of soluble beta-glucan (SBG) of highland barley was analyzed. The results showed that the contents of SBG in barley were not significantly changed after moistening, roasting and baking, while increased 16.0% and 29.5% respectively after beingground by agrinder and a water mill. The highland barley pastry prepared by the optimal formula taste crispy with pure flavor and nutrition.