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Twisty Treats: Gurgurya and Pilipit

2 months ago

Gurgurya and Pilipit Pastries

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PASTRY DOUGH

3 cups All-purpose flour, plus more for dusting

½ Tbsp Baking powder

½ cup Sugar

½ cup Margarine or butter compound

½ cup Evaporated milk

Egg, beaten

*Cooking oil, for frying

DAYAP SUGAR GLAZE

¼ cup Water

*Zest of 1-2 dayap

*Juice of 1 dayap

2 cups Confectioners’ sugar

  1. Combine the, flour, baking powder, and sugar in a bowl.
  2. Next, cut margarine or butter compound into the flour mixture until they resemble coarse sand.
  3. Add the milk and beaten egg then mix until you get a ball of dough. Put in the refrigerator and chill for 30 minutes.
  4. Generously flour your board or table top and place your chilled dough.
  5. To make the pilipit, cut the dough into strips about six inches in length and roll with your hands and carefully twist like a rope. For the gugurya, pinch the dough into small pieces about half a thumb size and flatten with the tines of a fork to make the design. Curl it by using your forefinger to make it cylinder-like. When done, let it chill once more in the refrigerator for another 30 minutes.
  6. Fry the dough in hot oil, until golden brown. Remove the cooked dough from the oil and transfer to a plate lines with paper towels to drain the excess oil. Let it cool on a rack.
  7. To make the sugar glaze, pour the water in a small pot over low heat and add the dayap zest and dayap juice. Remove from the heat and add the confectioners’ sugar. Mix well then transfer to a bowl. You can either dip the gurgurya and pilipit in the dayap glaze or place a tray underneath the rack and pour the glaze to coat it like you would with donuts.
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