Not So Clas­sic Con­fec­tion

F&B World - - WORD OF MOUTH -

Heir­loom recipes passed­pas on from one gen­er­a­tion to the next not only sig­nify preser­va­tion of the clas­sics but also speaks vol­umes of how good the dish is. This can be said about Chona Ayson’s en­saimadas, the recipe of which dates ba back to 1930s Pam­panga. Though the orig­i­nal is ex­cel­lent, her vari­a­tions of the but­tered brioche pas­tries are harder to re­sist. The ham-stud­ded­ham-studde ver­sion makes for a de­light­fully sweet-sa­vory del­i­cacy while the Greek al­ter­na­tive is made ex­tra rich with the use of Epirus but­ter and Greek cheese, ei­ther ke­falo­tyri or ke­falo­graviera. It’s an easy way to re­new youryou love af­fair with en­saimadas courtesy of Home­made Trea­sures.

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