Thursday, 1 December 2011

Taro OTAP, Filipino crunchy puff pastry

The otap is an elongated puff pastry that is about four to six inches long and about two inches wide.
It has a flaky, brittle and crumpled surface that is sprinkled with sugar.
Eating this pastry would entail a lot of cautiousness, as fragments and bits of sugar may fall on the floor as you take a scrumptious bite.
The native delicacy is especially common in the province of Cebu where it originated.
However, the otap is also a popular snack in other provinces in the Visayas region, like Negros Oriental and Negros Occidental.
The native delicacy is usually composed of flour, shortening, coconut, and sugar.
In order to achieve the distinctive texture of the otap, it usually undergoes a two-stage baking process.
The first stage is to partially cook the dough and then sprinkle the top with sugar.
The second stage involves baking again the dough, but a little bit over the usual baking time in order to create an oval-shaped, flaky pastry that will become the otap.

The Otap was wrapped in fun crisp tracing paper instead of the usual plastic.

It was rolled to that shape and there are so many layers of pastry!

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