Sometimes, the “buy” versus “make” option is extremely attractive. These argellanas, a very upscale and tasty cousin of the more austere and seemingly more common Visayan “otap” are, in a word, fabulous. Shatteringly crisp layers of baked puff pastry, the flavor of butter shining through, and generously coated with sugar than remains both whole and melted into a caramelized sheen on the surface of the pastry. Wonderful.
A friend brought over this small plastic container of argellanas the other night, and it was devoured by four people at the table, after a HUGE meal with a giant leg of lamb and lots of veggies. It is from Pasteleria Mallorca, that home-based bakery in Quezon city that uses the most amazing heirloom family recipes. We once got some ensaimadas from them that were also very good, if I recall correctly. But we make ensaimadas at home, so of course I like ours better. :) But these argellanas? I wouldn’t bother to try… will just buy them instead. :)
I am traveling now as I write this post, so I don’t have access to the container, but the ingredients list was amusing, in that it had so many typographical errors and yet it was still used… but let me chalk that up to charming, rather than take it against the product… if I recall correctly, flour, sugar, butter, vegetable shortening, vinegar(?) and possibly one or two other ingredients. If you want to get some, visit Pasteleria Mallorca, 18 Scout Fuentebella St., Quezon City Telephone 373-2789 or 373-2790. Enjoy!