Best 4 Pajas Recipes
**Pajas: A Journey Through Filipino Pastries**
A symphony of textures and flavors, pajas are a testament to the culinary creativity of the Philippines. These delectable pastries showcase the Filipinos' ingenuity in utilizing native ingredients and adapting international influences. Pajas' origins can be traced back to the Spanish colonial era, where they were initially known as "pahinas," meaning "pages" in Spanish, due to their resemblance to the thin layers of a book. Over time, "pahinas" evolved into "pajas," which directly translates to "straw" in Spanish, alluding to the crispy and flaky texture of these pastries. Today, pajas encompass a diverse range of variations, each embodying unique characteristics and cultural influences.
This article presents a comprehensive guide to these iconic pastries, featuring recipes that cater to different preferences and skill levels. From the classic Paja Pinas, famed for its delicate pineapple filling, to the indulgent Paja de Ube, boasting vibrant purple yam goodness, these recipes offer a glimpse into the diverse culinary heritage of the Philippines. Additionally, we've included the irresistible Paja de Coco, a delightful combination of coconut and custard, and the savory Paja de Hamon, a unique twist featuring ham and cheese. Each recipe is meticulously crafted to provide step-by-step instructions, ensuring that both novice and seasoned bakers can embark on a successful paja-making journey.
PAJAS
Steps:
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan.
- Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Set aside to cool, and then chop roughly. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened. Spoon about 2 tablespoons of batter for each cookie onto the lined baking sheet and gently flatten to circles of about 2 1/4-inches in diameter (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool.
PAJAS
A gluten free cookie with pecans, coconut, and dried apricots. Adapted from a recipe from the food network.
Provided by cookiedog
Categories Dessert
Time 1h
Yield 40 48
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan.
- Melt butter in the microwave about 30 seconds. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Let cool, then chop roughly.
- Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
- Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.
Nutrition Facts : Calories 79.2, Fat 5.5, SaturatedFat 3, Cholesterol 2.7, Sodium 23, Carbohydrate 7.7, Fiber 0.9, Sugar 6.6, Protein 1.1
CHRISTMAS PAJAS (COOKIES)
Make and share this Christmas Pajas (Cookies) recipe from Food.com.
Provided by lynnski LA
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet, set aside.
- Toss the pecans in the melted butter to evenly coat.
- Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden. Set aside to cool, then roughly chop.
- Place the chopped pecans and remaining ingredients in a bowl and mix with a wooden spoon until moistened.
- Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 1/4 inches in diameter. These cookies do not spread.
- Bake 10 mintes or until the coconut turns a very pale golden, being careful not to brown too much.
- Transfer to racks to cool.
FRESH PAPAYA JAM
I have a tree in my backyard and needed to get the large papayas used up. So here is a delicious jam recipe.
Provided by Angel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5h5m
Yield 64
Number Of Ingredients 4
Steps:
- Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
- Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 16.3 g
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your paje will be.
- Don't overmix the batter. Overmixing will make the paje tough.
- Cook the paje on low heat. This will help to prevent the paje from burning.
- Use a nonstick skillet. This will help to prevent the paje from sticking.
- Serve the paje hot. Paje is best served hot out of the skillet.
Conclusion:
Paje is a delicious and easy-to-make Filipino dessert that is perfect for any occasion. With its simple ingredients and straightforward preparation, paje is a great way to satisfy your sweet tooth without spending a lot of time or money. So next time you're looking for a quick and easy dessert, give paje a try.
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