Macapuno Bars Food
MACAPUNO BARS
My adaptation of an old Filipino recipe for boat tarts, but twice as easy and twice as good.
Provided by Doug O'Florida
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Spread one of the puff pastries into the bottom of the prepared baking dish, stretching so it reaches the edges.
- Bake pastry in preheated oven until lightly browned, about 5 minutes.
- Beat egg yolks in a stainless steel bowl until smooth. Add macapuno strings, softened butter, and vanilla to the egg yolks; stir.
- Place the stainless steel bowl over a pot of boiling water; cook the macapuno mixture, stirring frequently, until it thickens, about 5 minutes. Pour over the baked puff pasty and spread into an even layer. Stretch the unbaked puff pastry over the top of the macapuno layer.
- Bake in preheated oven until top layer is golden brown, about 18 minutes. Cool to room temperature.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 37 g, Cholesterol 75.1 mg, Fat 15 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 78 mg, Sugar 0.2 g
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- To make the pie crust: Sift the flour, salt and baking powder. Add the butter and shortening to the flour mixture and cut with a pastry blender or pulse in the food processor. The texture should look like little peas.Add the ice water, a tablespoon at a time. Mix the pastry dough until it is smooth. Mix by hand or continue to use the food processor. The pastry should hold well together and look smooth.Place the dough on a floured surface. Divide into 2 disks and wrap in plastic. Refrigerate overnight so that it gets firm and easy to handle.
- The next day, roll out one pastry disk to fit the bottom of a 9-inch pie pan. Prick the bottom crust with a fork. Line the pie shell with parchment paper, enough to cover it. Fill the bottom with pie weights or dried beans. This prevents the pastry from puffing up while baking.
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