INGREDIENTS:
For the First dough:
- 1 cup Gold Medal all-purpose flour
- 1/3 cup vegetable oil
For the Second dough:
- 2 cups Gold Medal all-purpose flour
- 3 tablespoons sugar
- 1/2 cup vegetable oil
- 1/2 cup water
For the Glaze:
- 1 egg, beaten
For the Filling:
- Ube Halaya (See Ube Halaya recipe here)
HOW TO COOK:
- Mix flour and oil together for the first dough. Set aside.
- Combine flour and sugar. In a measuring cup, combine oil and water; pour into dry ingredients. Mix with a fork, then knead well, until dough is smooth and changes from white to ivory in color. Divide dough in half. Roll out one portion into a square, about 12 inches. Do not flour your work surface; the oil in the dough will keep it from sticking. Dough should be very thin, less than 1/8 inch, and very even. This thinness is more important that the exact shape or size of the rolled-out dough.
- Crumble half of the first dough, spreading it evenly over the rolled out second dough. Roll up tightly, like a jellyroll, into a cylinder. Roll cylinder back and forth under your palms, stretching it to 16-inch in length, about 1 inch in diameter. Cut in half; wrap in clean towel and chill in refrigerator about 10 minutes, to absorb excess oil (do not refrigerate overnight; dough will harden). Repeat process with the remaining halves of the two doughs.
- Preheat oven to 375 degrees.
- Remove one chilled cylinder of dough from refrigerator. Roll back and forth under your palms, stretching cylinder to 12-inch length, about 3/4 inches in diameter. Cut in half. Cut each half into 6 pieces (or 8 for smaller pastries).
- Roll each piece into a rectangle. Dough should be very thin (may use a plastic tumbler instead of a rolling pin). Place a heaping tablespoon of filling in center. Gather edges of dough over filling and pinch together in the center. Place pinched side down; pat into a circle and flatten slightly.
- Repeat this procedure for all the dough in the refrigerator. Place hopia on an ungreased cookie sheet or on a sheet of foil. Bake 15 to 20 minutes, until bottoms are brown (tops of hopia will still be pale). Remove from oven; brush each hopia with beaten egg. Set oven to broil; return hopia to oven until nicely brown, about 2 minutes. Watch carefully to prevent burning. Makes about 32 hopia.
SOURCE: pinoybisnes.com
IMAGE: flickr.com
