Otap Cookies a Delicious Sweet Treat from Cebu City

Flaky Buttery Otap Cookies, a sweet treat from Cebu. One of my favourite treats from the Philippines and so easy to make at home. Twenty five minutes from start to finish and with only two ingredients.

Otap is originally from Cebu the oldest city in the Philippines. The otap (also called Utap):from Cebu has tight thin crispy layers. It is a close cousin to the French Palmiers pastry. While Palmiers are more heart shaped otap are shaped oblong, sometimes round.

Otap has layers of crispy flaky deliciousness and is a great partner for coffee or tea. It’s a popular “pasalubong” because it stays crispy for a long time. This sweet treat was a favourite when I was growing up and this was always in my wish list if someone was coming from Cebu.

Usually the otap recipe requires a lot of work (rolling and folding the pastry) and and if you’re not a very confident pastry chef, it can be a bit daunting for a novice home cook. Not only that, you’re not guaranteed a great result. However using pre made puff pastry turns anyone into a baking star.

The recipe as described below is delicious as it is. For a more decadent version, dip the cooked otap in melted milk chocolate. I have also added a teaspoon of cinnamon to the caster sugar in Step 5 of the recipe and it results in a spicier otap, true not very traditional but equally delicious.

Otap Cookies a Cebu Specialty

Recipe by acmowlaiCourse: Desserts, Pinoy FavouritesCuisine: Filipino, asianDifficulty: Easy

Servings

15

servings

Prep time

10

minutes

Cooking time

20

minutes

Crispy Flaky Otap with only two ingredients!

Ingredients

• One sheet puff pastry approximately 375 g thawed

• 1/2 cup caster sugar(substitute with plain white sugar)

Directions

• Line a baking tray with baking paper or non stick liner. Preheat oven to 190C.
• On a lightly flour dusted surface , and continually using icing sugar to prevent sticking, lay the pastry sheet and roll to a neat rectangle.
• Starting from the short side, roll the pastry into a log tightly. Place pastry log on a chopping board and cut 2 cm thick rounds.
• Use a rolling pin to flatten circles into thin oblong shapes bearing in mind that the pastry will puff up when cooked.
• Place caster sugar in a plate. Dip the oblong pastry pieces in caster sugar making sure both sides are well coated and press firmly to the plate to make the sugar coating stick.Place pastry pieces on prepared baking tray leaving 2 cm space between each one.
• Bake for about 15 minutes or until puffed up crispy and golden. Turn over and cook for a further 2 minutes.
• Cool in the baking tray before storing in airtight container.

Notes

• Will keep for a few weeks in an airtight container. Puff pastry is available from frozen section.