Turon Pastry
This Turon Pastry is filled with Saba and Langka jam that has been wrapped in puff pastry. Then dipped in butter and sugar creating a caramel crust.
Servings: 12 Pastries
Equipment
- Sauce Pan
- Silicon Mat
Ingredients
Saba Langka Jam
- 2 Fresh Saba
- 20 oz Can Langka in Syrup
- 2 Tablespoons Butter
- Pinch of Salt
Turon Pastry
- 14 oz Frozen Puff Pastry - Defrosted according to package directions.
- 1 Bowl Saba and Langka Jam you just made
- ½ Cup Melted Butter
- 1 Cup Super Fine Sugar
Instructions
Make the Saba Langka Jam First
- Peel and cut the Saba into cubes. Take out the langka from the can, but reserve the syrup. Cut into strips and then cut the strips into small cubes. In a small saucepan pour in the syrup and adding the cubed Saba and langka.
- Bring up to a boil over high heat. The syrup should start to evaporate after cooking for 20 minutes. Cook for a total of 35 minutes until the Saba is mashed and the langka is super soft and the syrup is totally evaporated. See step by step photos above.
- After 35 minutes all the syrup is now gone and the bananas are more caramelized and the langka is super soft. Turn off the heat at this point. Add in 2 tablespoons of butter and a pinch of salt and mix until fully incorporated.
- ransfer the jam to a bowl and cool fully to room temperature before using it as a filling. Or else you will not get puffy pastry.
Make the Turon Pastry
- Open the pastry up on a silicone mat and roll it slightly just to make it all even on all sides.
- Spread the Saba and Langka jam all over the puff pastry. Going all the way to the edge on the long left side and leaving an inch clear on the long right side. This is so that there is no spill over on the edges.
- Now time to roll! Starting on the left side pull up the edges until it starts to come over and keep rolling until you get to the edge.
- When you get to the end roll the Turon Pastry so that the seam is facing up. Use your fingers to pinch the seam to seal it up.Put in the freezer for 5 minutes to harden.
- Take the Turon Pastry roll out of the freezer and cut into 12 equal pieces. Have your 12 cup muffin nearby that has been sprayed with baking spray.
- Dip each roll into the melted butter making sure all sides are coated. Then roll it into the sugar again making sure all sides are coated. After each roll is coated place it in the muffin tin.Place in the freezer while you pre-heat the oven to 400F.
- Once the oven is pre-heated bake in the oven for 35-40 minutes until the Turon Pastry is puffed and golden.
- Now this is a very important step. While the Turon Pastry is still hot and bubbly you are going to have to carefully take them out of the muffin tin without burning your fingers.Use a small offset spatula or knife to help you out. As if you leave the Turon Pastry in the muffin tin when it cools the caramel crust will harden and you won't be able to take it out.Transfer the pastry to a silicon mat to cool down.
- Serve right away.