Not So Classic Confection
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.