06/13/2026
FILIPINO PASTRIES RECIPE 😊
Ingredients:
* 3 large eggs, yolks and whites separated
* 1/2 tsp cream of tartar
* 1/4 + 3 tbsp of granulated sugar
* 1/4 cup flavorless oil
* 1/4 cup milk
* 1/2 tsp vanilla extract
* 3/4 cup cake flour
* 1 tsp baking powder
* 1/4 tsp salt
* 3/4 cup powdered sugar
* 2-3 Tablespoon melted butter
* granulated sugar
* grated cheese optional
Instructions:
1. Preheat oven to 170°C/350°F. Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. If you cannot find a liner, generously grease it with melted butter or flavorless oil.
2. Whip Egg whites: In a mixing bowl, beat egg whites using a hand or stand mixer at low-speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form (When you turn the bowl upside down, the whipped egg white should not drip). Set aside.
3. Egg Yolk Mixture: In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a whisk until frothy.
4. Flour Mixture + Egg Yolk Mixture: Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture. (follow the great savor ph2.0 for more) After all the dry ingredients are added to the egg yolk mixture, manually fold just to combine and beat at medium speed until the texture becomes lighter and the color lighter too (approx 3-4 minutes). The consistency will be thick and will slowly fall down when you lift it just like in the video.
5. Flour Mixture + Egg Yolk Mixture + Egg White Mixture: Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 addition until well combined.
6. Transfer in Baking Mold: Fill up about 3/4 full (about 75-80 grams) of the prepared tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
7. Bake them for 25-30 minutes or until tops turn golden brown and cake starts to pull-away from the side of the pan. If the sides are still not pulling away and the top is already brown, cover the top with aluminum foil and continue baking for the remaining of the time.
8. Unmold: Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. If the cake won’t release by just tapping it, use you fingers to push the side of the cake away from the side of the pan and gently tap and lift the cake to release it. If you can find a liner that fits the mold, that would be the easier way to go.
9. Toppings: Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese or dust with confectioners sugar.
Dulce de Leche Ensaymada
Ingredients
Sponge
* ⅓ cup (85.94 g) milk 105-115 ℉
* 2¼ tsp active dry yeast
* 1 large egg at room temperature
* 1 ½ cup (198.13 g) all-purpose flour
The Rest of the Dough
* ¼ cup (52.83 g) sugar
* 3 large eggs at room temperature, very lightly beaten just to liquify.
* ¾ cup (170 g) unsalted butter softened to room temperature, cut into little cubes
* 1½ cup (198.13 g) all-purpose flour plus up to ¼ cup extra
Filling
* 1 300 ml can of condensed milk or sweetened condensed milk
Buttercream
* ¾ cup (170 g) butter softened to room temperature
* ¾ cup (95.1 g) icing sugar
* 1 tsp vanilla extract
Toppings
* 1 cup grated processed cheese or more more more!
Egg wash
* 1 tbsp milk
* 1 large egg
Instructions
Make the Dulce de Leche
1. Preheat oven to 425 ℉. Open a can of condensed milk and pour into a 9 inch pie dish. Cover well with foil and place in a rimmed baking pan. Pour water into the pan so that the pie dish is submerged by half.
2. Place the pan into the middle rack of oven. Cook for 1 hour up to 1 and ¼ hour, until the condensed milk turns light brown ( I peak at the 50 minute mark to gauge). Make sure that the water does not dry out in the pan. (follow the great savor ph2.0 for more) Pour a bit of water as needed.
3. Let the dulce de leche cool completely, then transfer to a jar and refrigerate until needed.
Make the Sponge
1. In the bowl of a stand mixer, stir together milk, egg and yeast using a wooden spoon. Add 1 cup of the flour and stir to incorporate. Now, sprinkle the remaining half cup of flour to cover the mixture. DO not stir. Cover this with a clean towel or plastic wrap. Let sit for 45 minutes to 1 hour or until the surface of the flour yield some cracks. This indicates the the sponge has risen and your yeast is active. Stir in the flour very well with a wooden spoon until no dry flour remains.
Make the Rest of the Dough
1. Add the sugar, eggs, and salt. Stir. Then, add the flour gradually while stirring until a shaggy ball of dough forms in the center. You may have some flour left or none. That is fine.
2. With the dough hook attachment, knead the dough for 3-5 minutes on medium high speed, or until it starts to clean the sides of the bowl. If the dough is sticky and not gathering, sprinkle the remaining flour plus up to ¼ cup extra. The dough is ready for the butter when it gathers nicely in the center and is cleaning the sides of the bowl.
3. Now add the softened butter bit by bit as the mixer runs. Allow the butter to incorporate before adding more. The dough will starts to collapse again. Just keep kneading until it starts to gather into a smooth, shiny dough once again, cleaning and slapping the sides of the bowl.
4. Flour your hands lightly, gather the dough into a ball. This is smooth, flowy and satisfying. In my opinion the prettiest bread dough I ever handled! Like a baker's slime! (follow the great savor ph2.0 for more) Place the dough into a bowl, cover with a plastic wrap and chill it in the fridge for 4 hours or up to overnight. I usually just stick it overnight.
5. After chilling, let the dough rest at room temperature for about 5 minutes. Meanwhile, lightly grease 12 brioche tins or silicon muffin tins. On a clean surface (floured lightly, but doesn't have to), shape the dough into a big log. Then use a knife or dough cutter to divide the dough into 12 equal pieces.
6. Shape each portion into a smooth ball. Place each ball into a greased tin. Place the tins into a large baking tray. Cover with plastic film or kitchen towel. Let the dough rise for 2 hours.
7. Preheat the oven to 350 ℉. Make the egg wash by beating together egg and milk. Brush the top of the dough with egg wash. Use the rest for omelet!
8. Bake the ensaymada at 350 F for 15 minutes or so, until the tops are golden. Place the tins on a wire rack and allow to cool completely.
Make the Icing
1. In a bowl, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth.
Make your Ensaymada
1. Using a bread knife, slit a small hole in the center of the bread. Make sure not to go deep or you will create hole underneath.
2. Transfer a good amount of the the Dulce de Leche to a piping bag with a plain piping attachment, or in an icing injector. Pipe Dulce de Leche into the hole just until it oozes out a bit at the hole. (follow the great savor ph2.0 for more) Repeat with the rest.
3. Spread buttercream on top of each ensaymada. Top with a generous amount of grated cheese. If desired, pipe more dulce de leche on top.
Pianono (Filipino Sponge Cake Roll)
Ingredients
* 5 pieces eggs
* ½ teaspoon cream of tartar (optional)
* ½ cup granulated sugar
* ½ cup milk
* 1 teaspoon vanilla extract
* ½ cup flour
* 2 tablespoons cornstarch
* 1 ½ teaspoon baking powder
* 3 tablespoons powdered sugar
FILLING
* 1 stick margarine, softened
* 2 tablespoons granulated sugar
Instructions
1. Separate egg yolks from egg whites.
2. In a large bowl, cream together the egg yolks, the remaining ¼ cup sugar, milk, and vanilla extract until it becomes light in texture and color.
3. Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
4. In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
5. Sprinkle the cream of tartar on top and continue beating until soft peaks form.
6. Gradually add ¼ cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
7. Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
8. Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
9. Bake in a 375 F oven for about 15 minutes or until the cake is golden.
10. Remove from the oven and loosen the edges of the cake. (follow the great savor ph2.0 for more) Transfer the cake including the wax paper to a rack and allow to cool.
11. Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
12. Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.
13. Once the cake has cooled, gently unroll and spread the cake with softened margarine and sprinkle with granulated sugar.
14. Beginning with the narrow side, re-roll the cake tightly. Cut into 1-inch thick slices to serve.
Coconut Macaroons
Ingredients
* ⅓ cup butter, softened
* ¾ cup sugar
* 2 eggs
* 1 can (14 ounces) sweetened condensed milk
* ½ teaspoon vanilla extract
* ½ cup flour
* 2 cups desiccated coconut
Instructions
1. Preheat oven to 350 F.
2. Line mini muffin pans with paper cups. Set aside.
3. In a bowl, cream butter using a hand mixer on low speed.
4. Add sugar and beat together until well blended and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add condensed milk and vanilla extract and continue to beat until blended.
7. In a medium bowl, combine flour and desiccated coconut. (follow the great savor ph2.0 for more) Add to the egg mixture and beat until combined.
8. Scoop into the prepared muffin pans and bake in the preheated oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
9. Remove from baking pan and let cool on a wire rack for about 5 minutes
