Remember my kaya making attempt last week? I thought of a great way to use up some of the kaya. How? By making kaya puffs of course. You’ve heard of curry puffs right? Well, kaya puffs are a sweet version, made with a special flaky pastry.
A long, long time ago, before my blog had any real, actual people reading it, I made some flaky pastry. While that version worked rather well, the pastry is really meant for deep fried items. Kaya puffs are baked. Luck was with me though, and I found a recipe straight off the bat, over here at My Simple Food. The puffs on display looked great, with the distinct spiralling found in well-made flaky pastry.
Notice how I used the words well-made up there? My puffs struggled to show off their spirals, but they tasted so, so good that I forgave them. Seriously folks, this is an awesome pastry and I think it will be my go-to flaky pastry for baked, sweet items from now on. Does anyone know if this is the same pastry for making egg-tarts? It sure tastes like it.
Rich layers of flakiness on the inside, mmmmm.
And you don’t have to fill the puffs with kaya either. I used jam for the
Trouble is, I ended up with about 10 small but very rich and moreish kaya puffs all to myself. Hmmm, that exercise in reduction didn’t work very well then!
Jam filled puffs for the non-kaya fans.
To try out the pastry, do head over to My Simple Food. I made a couple of minor modifications to the recipe:
a) instead of shortening, I used 40g butter and 10g vegetable oil
b) I needed to go out after making the dough, so I wrapped them up in plastic wrap and refrigerated them for half a day before using them. It seemed to work out fine.
Have a good start to the week, and remember, I'm hosting Muhibbah Monday round up #9, so keep the wonderful entries pouring in. The Muhibbah Malaysian Monday blog event is hosted alternately by 3 Hungry Tummies and myself. You can send your delicious entries to its(dot)sharon(at)gmail(dot)com.