My adaptation of an old Filipino recipe for boat tarts, but twice as easy and twice as good.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
18
Yield:
1 9x13-inch baking dish
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13-inch baking dish with cooking spray.

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  • Spread one of the puff pastries into the bottom of the prepared baking dish, stretching so it reaches the edges.

  • Bake pastry in preheated oven until lightly browned, about 5 minutes.

  • Beat egg yolks in a stainless steel bowl until smooth. Add macapuno strings, softened butter, and vanilla to the egg yolks; stir.

  • Place the stainless steel bowl over a pot of boiling water; cook the macapuno mixture, stirring frequently, until it thickens, about 5 minutes. Pour over the baked puff pasty and spread into an even layer. Stretch the unbaked puff pastry over the top of the macapuno layer.

  • Bake in preheated oven until top layer is golden brown, about 18 minutes. Cool to room temperature.

Nutrition Facts

296 calories; protein 2.9g 6% DV; carbohydrates 37g 12% DV; fat 15g 23% DV; cholesterol 75.1mg 25% DV; sodium 78mg 3% DV. Full Nutrition