When I make pie crusts such as the one used for the Buco Pie a la Marketman I featured a couple of days ago, I almost always make 1 and ½ recipes of dough because I seem to have issues rolling it 
and getting it large enough for a 10 inch pan. So I inevitably have significant amounts of dough left over, usually at least 20 square inches worth or so when put all together and re-rolled. I normally just chuck this extra dough or if there is some nice jam or extra pie filling I make some turnovers or triangles. The other day I opened the fridge and spied my bottle of recently made santol preserves and a lightbulb went off… though I had never tried a santol preserve in a turnover, it seemed worth trying…
I cut my extra dough into two squares, about 4 x 4 inches square. Off center I placed a conveniently triangular shaped piece of santol preserve and some of the jelly and 
brushed the edges with some egg wash and folded the dough over and pressed the edges to seal the pastry. I brushed the triangles with egg wash, sprinkled it with a touch of caster sugar (a vanilla flavored sugar would have been perfect here) and baked it together with the Buco Pie at about 375 degrees for perhaps 15-20 minutes until a light golden brown. Cooled, the pastry looked terrific and when bitten into, tasted surprisingly good. The intensity of the santol was tempered by the rich and abundant crust. The jelly oozed with flavor and the experiment absolutely worked. Delicious.
10 Responses
I bet this was REALLY good…and a totally unique recipe no one’s ever tried.
Can you imagine what a uniquely Philippine turnover shop you can come up with! I can see it now….NYC, SF, London, Paris, Tokyo…exotic turnovers every Western foodie will rave about. If you ever dreamt of going into the food business…this is your key to fame! seriously…
Mita, has a grand idea for a business plan. ;)
That sounds really delicious.
Do you think that recipe would work with guava jelly?
fried neurons, I think it would work great with guava jam or jelly, though the latter will be a bit runny. It would work well with mango preserves or jam and definitely mangosteen jam, yum! Mita, you are too funny, I can branch out into frozen Marketman Tropical Turnovers that you can just pop in your toaster for the kids breakfasts, or serve them at global Starbucks and say that 1/4 of the profit will go to artisanal santol farmers…heehee.
whoah. this is good. with santol raining like hailstones in your poor rooftop you should start selling stuff like this. Or send me a batch by mail. haha
Readily available in Hispanic markets in flat round tins and for a lot less money than for mainstream jams and jellies are pasta de guaiaba or membrillo that could substitute well for Marketman’s santol preserve for this purpose and which can make your finished pastry rival or even surpass other jam filled treats such as hamatasken and lindzer torte.
Apicio, you are right, I completely forgot about membrillo, or quince paste that would work really well with the pastry. Using guava jam rather than jelly might be better as well. They sell lots of guava jam here in the Philippines…
If you put guava jelly or jam into pie crust, then you’d have what’s called an Assumption tart. Obviously the only reason I know this is because Assumption is my alma mater. :p MM, that crust looks flaky — a pie crust to get my dessert-loving heart beating.
Assumption tart’s good! It’s probably the one thing I miss about Assumption…Hehehe, no offense to Assumptionistas! ;-)
none taken… love those tarts!
OOT: Lori, can’t wait for your baking demo!
– chrissy (with unusual family name. yes, it’s my real name)