Comments on: Puff Pastry with Mango, Mangosteen & Pastillas de Leche a la Marketman

by: erlcortez

Sat, 27 Oct 2007 07:11:36 +0000

the picture of the cooked puff pastry looked exactly like Pepperidge Farm’s apple turnover.

I guess I will have to look for puff pastry next time I am in Makati.

by: annamanila

Thu, 06 Sep 2007 09:05:06 +0000

I sure would be looking for puff pastry every time I shop in the bigger stores. You think SM Hypermarket has it? S & R .. you say .. hmmmm.

I like easy … and really impressive looking, ha.

by: alilay

Wed, 05 Sep 2007 03:11:11 +0000

i do this all the time since puff pastry in the armenian store near the church we go to in santa monica are cheap $1.99/dozen. sometimes i put some leftover pork giniling add some raisin and voila empanada espesyal or kaya jam filo dough too $1.99/box of 28 sheets or 1lb. made spanakopita and planning to make baklava next.

by: Marketman

Wed, 05 Sep 2007 00:11:27 +0000

MC, yes eggwash would help the final color of the pastry. Apicio, you know, you are right, otap does seem similar, though I suspect they make it with lard rather than butter… eatit1, cream cheese is in the next batch of experiments! Joey, and you can make savory snacks too… a little cheese, an olive spread, chorizos… yum! ntgerald, I bought puff pastry, slightly different from filo/phyllo, though they sell filo at Santis if you need some. CecileJ, these were definitely the “barombado” school of pastry…but with a sugar low, speed was of the essence… :)

by: Maria Clara

Tue, 04 Sep 2007 19:17:49 +0000

Puff pastry is good as is sliced and baked with dusting of sugar. With the filling of mango, mangosteen and pastillas de leche will be definitely heightened its flavor focused. Yes, you need to create a vent and let the steam out for a flakier pastry. You can cut the top in an X fashion or prick it with a fork thine before brushing them with an eggwash.