Filipino Desserts

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Ingredients:
3 whole eggs
1 can condensed milk
1 can evaporated milk
1/2 cup sugar

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece egg yolk
1 tsp. vinegar
1/4 cup ice water

Directions:

Dough:
1. Blend flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.
2. Combine yolk, vinegar and water. Slowly add the liquid to the flour mixing until dough is mixed well and can be handled.
3. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit dough into a pie plate letting sides hang.
5. Roll out remaining dough for the crust.
6. Set aside.

1. Heat oven to 450 F.
2. Beat eggs slightly with rotary beater. Then beat in the rest of ingredients.
3. Pour into a pie crust.
4. Bake for 15 minutes.
5. Reduce heat to 350 F and bake for an additional 10-15 minutes more just until a toothpick comes clean from the side of the filling. The center may still look a little soft but will set later.

Technorati Tags: dessert, egg pie, Filipino snack, food, pastry, pie recipes

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Ingredients

For the meringue layers:
5 egg whites
1 cup sugar
1 1/2 cups cashew nuts, toasted and chopped
1/2 tsp. vanilla

For the pandan buttercream:
1/2 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, softened
1 1/2 tsp. pandan extract
green food coloring
2 tbsp. cashew nuts, toasted and chopped, for garnish

Directions:
Make the meringue layers:
1. To toast cashews, spread them out on a baking sheet and toast
in a slow oven (200 degrees) until they turn golden, about 20
minutes.
2. Stir the cashews every so often to keep them from
burning.
3. Separate the eggs while they are still cold, then allow them to come to room temperature.
4. Put the egg whites in a mixing bowl, beat until frothy.
5. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy.
6. Fold in the toasted cashew nuts and vanilla.
7. Preheat the oven to 350 degrees F.
8. Grease and flour four 9″ square or round backing pans, or two large baking sheets.
9. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size.
10. Bake the meringue for about 25 minutes, or until set and golden brown.

Technorati Tags: buko sansrival recipe, desserts, filipino recipe, Filipino snacks, pastry, philippines

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Ingredients:
1 ¾ cups taro (cooked, grated or mashed)
1/2 cup brown sugar
3 whole eggs
1 1/2 cups condensed milk
½ tsp cinnamon
1 tsp ginger
1 tsp salt
1/8 tsp nutmeg
½ tsp vanilla

Click here to see the pastry shell recipe.
.

Directions:
1. Mix all ingredients together and blend well.
2. Pour into unbaked pastry shell.
3. Bake at 350 degrees for 1 hour.

Click here to see the pastry shell recipe.

Technorati Tags: baking, dessert, Filipino Dessert, pastry, taro pie recipe

(4 votes, average: 4.5 out of 5)

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Ingredients:

200 plain flour
1/2 tsp. salt
1 Tbsp. sugar
120 gm. butter
1 egg (beaten lightly)

Coconut and Durian filling:

150 grams butter
160 grams brown sugar
3 whole eggs
250 gm. Durian flesh
200 gm. freshly grated coconut (only the white part)
1/2 tsp. salt
3 Tbsp. thick coconut milk or evaporated Milk

Directions:

For Pastry
1. Mix Flour, salt and sugar in food processor. Add in cold butter and then mix on “Pulse” mode just for awhile then add in beaten eggs and mix again till a dough is formed.
2. Mix all the filling ingredients together.
3. Press the dough into tart mold. Bake at 190C for about 15 minutes. Remove tart mold from oven.
4. Spoon in coconut and durian fillings.
5. Bake at 175C for about 25 - 30 minutes until it turns golden brown.
6. Leave on cooling rack to cool.

Technorati Tags: desserts, durian pastries, Filipino Dessert, how to bake durian coconut tart, pastry, tart recipe

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Bake a sweet-smelling apple pie with the recipe below. It is perfect as a Christmas dessert. Enjoy!

Ingredients:
Pie crust
This recipe makes enough dough for a double crust pie (one top crust & one bottom crust).
8 or 9-Inch Double Crust
3 level cups all-purpose flour
1 level teaspoon salt
1/2 cup margarine
1/2 cup butter or shortening
5 tablespoons cold water
1 tsp sugar (optional)

Directions to make crust:
1. Combine flour, salt in bowl. Create well.
2. In the well, add margarine and butter.
3. Using a fork or pastry cutter, combine butter/margarine with the flour until well blended.
4. With a few tablespoons of water, add to the flour mixture and slowly form a ball. Add more water if desired.
5. Roll the dough from center outwards form a circle. Make sure the diameter is one inches more than the top of the pie plate.

Ingredients:
Apple pie filling
1/4 cup brown sugar , packed
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsps butter
8 to 10 green tart apples, sliced
3 pieces calamansi juice

Directions to make the filling:
1. Pare and slice apples thinly.
2. Squeeze calamansi juice on sliced apples.
3. Combine the first 7 ingredients above together to create a sugar-spice mixture. Blend well.
4. Coat apples gently with sugar and spice mixture.
5. Spoon into pie crust. Add butter on top.
6. Cover with crust. Flute the top of the pie crust. Slit in center.

Technorati Tags: apple pie recipe, baking, Christmas food, desserts, pastry

(9 votes, average: 3.78 out of 5)

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Buko pie (or Coconut pie) is one of the most must-try product and specialty of Laguna Province. This pie is a traditional Filipino pastry style filled with strips of tender and young coconut.

Estimated cooking time: 1 hour and 30 minutes

Ingredients

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece egg yolk
1 tsp. vinegar
1/4 cup ice water

Filling:
4 cups strips of coconut meat
1 cup coconut water
1 (300 ml.) can Sweetened Condensed Milk
2/3 cup cornstarch

Preparations

Dough:
1. Blend flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.
2. Combine yolk, vinegar and water. Slowly add the liquid to the flour mixing until dough is mixed well and can be handled.
3. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit dough into a pie plate letting sides hang.
5. Roll out remaining dough for the crust.
6. Set aside.

Filling:
1. Combine filling ingredients in a thick saucepan.
2. Cook stirring constantly until thickened. Cool then pour into prepared crust.
3. Cover with top crust; flute or crimp edges together to seal.
4. Bake for an hour at 425 degrees F.

Technorati Tags: buko pie recipe, coconut pie recipe, Filipino Desserts, filipino food, pastry