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

By: Elmar Sandyck

Elmar Sandyck — Wed, 12 Aug 2009 03:46:56 +0000

Just judging by its picture, you can tell that it is incredibly delicious. It is nice to know that there are lots of things that you can do with mangosteen.

By: erlcortez

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

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

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

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

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.

By: Apicio

Apicio — Tue, 04 Sep 2007 17:22:30 +0000

How do they make the base for otap in Cebu then? That looks suspiciously like puff pastry to me, in fact very close to palmiers which are made from puff pastry remnants.

By: eatit1s

eatit1s — Tue, 04 Sep 2007 16:05:27 +0000

I know this doesn’t help your diet, MM, but try adding cream cheese to the jam filling. So good!

By: joey

joey — Tue, 04 Sep 2007 16:03:11 +0000

I have been eyeing the frozen puff pastry in Santi’s for a while now…you’ve just convinced me to buy some! :) This looks SO worth the diet-lapse :)

By: millet

millet — Tue, 04 Sep 2007 13:59:12 +0000

MM, you’re absolutely right! puff pastry is impossible to make in the tropics, unless you’ve got a kitchen-sized freezer. i tried making puff pastry once, and each time i folded and rolled, all the butter would ooze out the other end because it was all melted from the heat and humidity. i gave up after six folds (pretty stubborn, huh?), lay the whole thing onto a pastry sheet, threw some walnuts, chocolate chips and marshmallows on top just so it wouldn’t go to waste. turned out pretty good, but of course it didn’t puff up. I’d buy frozen anytime.