酥 in Chinese cooking usually refers either to flaky puff pastry or a mixture of flour, oil, and other ingredients. So you're probably talking about the latter. Personally I've used in 葱油饼, a paste made of flour, spring onions, and hot oil.
Something like this is probably what you're talking about:
It's a mix of butter, sugar, egg, and flour, so maybe some recipes have milk powder or milk to make a 奶酥 (and raisins)
This is 葱油饼 filling - she refers to the mixture as the 油酥 which makes sense if it's a mixture of oil and flour.
So I don't think there is a direct translation, I might call it a "sweet bun topping/filling" or some other variation of that.