Best 2 Filipino Polvoron Recipes
**Polvoron: A Delectable Filipino Shortbread Cookie**
Polvoron is a classic Filipino shortbread cookie that captivates taste buds with its crumbly texture and rich, buttery flavor. This beloved treat is a staple in Filipino cuisine, often served during special occasions like Christmas and fiestas. Its name, derived from the Spanish word "polvo," meaning powder, alludes to the cookie's fine, powdery texture that melts in the mouth. This article presents a curated collection of Polvoron recipes that cater to diverse preferences and dietary needs. From traditional to modern variations, these recipes offer a delightful journey into the world of Filipino cookies. Whether you're a seasoned baker or a novice, this article equips you with the necessary knowledge and guidance to create delectable Polvoron that will surely impress your family and friends.
FILIPINO POLVORON
Polvoron are Filipino milk candies that you can get in all different flavors in the Philippines. You need a polvoron mold to shape them.
Provided by lola
Categories Desserts Candy Recipes
Time 1h20m
Yield 20
Number Of Ingredients 5
Steps:
- Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
- Cut waxed paper into twenty 4-inch squares.
- Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 22 g, Cholesterol 55 mg, Fat 20.2 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.8 g, Sodium 26.5 mg, Sugar 12.5 g
POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)
Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!
Provided by Pamelamb
Categories Dessert
Time 1h
Yield 30 Polvoron Cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
- Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
- Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
- In another large mixing bowl, sift together the powdered milk and the sugar.
- Add the flour mixture into the powdered milk/sugar mixture and stir well.
- Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
- Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
- If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
- If you don't have a molder (like me), use a mini cupcake pan:.
- Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
- Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
- If you want to, wrap each Polvoron individually with the cellophane paper.
Tips:
- Choose the right ingredients: Use high-quality butter and flour for the best results. If you don't have powdered milk, you can make your own by grinding regular milk powder in a blender until it's fine.
- Use a food processor: A food processor makes it easy to mix the ingredients together until they're well combined. If you don't have a food processor, you can use a pastry blender or two forks to mix the ingredients together.
- Chill the dough: Chilling the dough before you bake it helps it to firm up and makes it easier to handle. You can chill the dough for at least 30 minutes or up to overnight.
- Bake the polvoron until it's golden brown: The polvoron should be golden brown on the bottom and lightly browned on top. Be careful not to overbake it, or it will become dry and crumbly.
- Let the polvoron cool completely: Let the polvoron cool completely before you store it. This will help it to set and firm up.
Conclusion:
Filipino Polvoron is a delicious and easy-to-make treat that is perfect for any occasion. It's made with just a few simple ingredients and can be customized to your liking. Whether you like it plain or topped with your favorite nuts or fruits, Filipino Polvoron is sure to be a hit. So next time you're looking for a sweet and satisfying snack, give this recipe a try.
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