Comments on: Santol Turnovers a la Marketman http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Thu, 08 Jan 2009 23:39:19 +0000 http://wordpress.org/?v=2.0.7 by: chrissy http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12064 Tue, 15 Aug 2006 09:07:58 +0000 http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12064 none taken... love those tarts! OOT: Lori, can't wait for your baking demo! - chrissy (with unusual family name. yes, it's my real name) none taken… love those tarts!
OOT: Lori, can’t wait for your baking demo!

- chrissy (with unusual family name. yes, it’s my real name)

]]> by: Katrina http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12044 Tue, 15 Aug 2006 02:58:58 +0000 http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12044 Assumption tart's good! It's probably the one thing I miss about Assumption...Hehehe, no offense to Assumptionistas! ;-) Assumption tart’s good! It’s probably the one thing I miss about Assumption…Hehehe, no offense to Assumptionistas! ;-)

]]> by: lori http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12006 Mon, 14 Aug 2006 14:42:13 +0000 http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-12006 If you put guava jelly or jam into pie crust, then you'd have what's called an Assumption tart. Obviously the only reason I know this is because Assumption is my alma mater. :p MM, that crust looks flaky -- a pie crust to get my dessert-loving heart beating. If you put guava jelly or jam into pie crust, then you’d have what’s called an Assumption tart. Obviously the only reason I know this is because Assumption is my alma mater. :p MM, that crust looks flaky — a pie crust to get my dessert-loving heart beating.

]]> by: Marketman http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-11799 Sat, 12 Aug 2006 11:00:45 +0000 http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-11799 Apicio, you are right, I completely forgot about membrillo, or quince paste that would work really well with the pastry. Using guava jam rather than jelly might be better as well. They sell lots of guava jam here in the Philippines... Apicio, you are right, I completely forgot about membrillo, or quince paste that would work really well with the pastry. Using guava jam rather than jelly might be better as well. They sell lots of guava jam here in the Philippines…

]]> by: Apicio http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-11798 Sat, 12 Aug 2006 10:26:02 +0000 http://www.marketmanila.com/archives/santol-turnovers-a-la-marketman#comment-11798 Readily available in Hispanic markets in flat round tins and for a lot less money than for mainstream jams and jellies are pasta de guaiaba or membrillo that could substitute well for Marketman’s santol preserve for this purpose and which can make your finished pastry rival or even surpass other jam filled treats such as hamatasken and lindzer torte. Readily available in Hispanic markets in flat round tins and for a lot less money than for mainstream jams and jellies are pasta de guaiaba or membrillo that could substitute well for Marketman’s santol preserve for this purpose and which can make your finished pastry rival or even surpass other jam filled treats such as hamatasken and lindzer torte.

]]>