PAPOS DE ANJO (ANGEL'S CHINS)
Make and share this Papos de Anjo (Angel's Chins) recipe from Food.com.
Provided by LikeItLoveIt
Categories Candy
Time 30m
Yield 24 Angel Chins
Number Of Ingredients 5
Steps:
- Beat egg yolks until light and frothy, then spoon in the beaten egg white.
- Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered.
- Set tins in a bain-marie (about one inch of hot water in a shallow pan; I use my stove's roasting pan) and bake in 350° F oven about 15-20 minutes.
- Dissolve sugar in water and bring to a boil, add vanilla extract.
- Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup.
- Remove from heat, let cool and place in a pyrex.
- Refrigerate until next day, so papos will soak in the syrup overnight.
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Md Sahab Uddin
[email protected]These Papas de Anjo were a bit too sweet for my taste, but my family loved them. They said they tasted like little bites of heaven. I guess I'll have to make them again soon so I can enjoy them too!
Kyosaba Chrispus
[email protected]I've never made Papas de Anjo before, but I'm so glad I tried this recipe. They were surprisingly easy to make, and they turned out beautifully. The custard filling was creamy and flavorful, and the coconut topping added a nice touch of sweetness. I'
Emmanuel Agor
[email protected]These Papas de Anjo were a huge hit at my party. Everyone loved them! They were so light and fluffy, and the custard filling was divine. I'll definitely be making these again.
Hasaral Jayawardana
[email protected]I'm not a big fan of coconut, but I thought I'd give these Papas de Anjo a try. I'm so glad I did! The coconut flavor was subtle and not overpowering. The custard filling was creamy and delicious, and the pastry was flaky and light. I'll definitely b
Andrea Muller
[email protected]These Papas de Anjo were a lot of work, but they were worth it. They were absolutely delicious! The custard filling was creamy and flavorful, and the coconut topping added a nice touch of sweetness. I'll definitely be making these again for special o
Winsley Kamau
[email protected]I followed the recipe exactly, but my Papas de Anjo didn't turn out as expected. The custard filling was too runny, and the pastry was too doughy. I'm not sure what went wrong.
Kutlwano Langanani
[email protected]These Papas de Anjo were a bit too sweet for my taste, but my kids loved them. They said they tasted like little clouds of heaven. I guess that's a good thing!
Juljan Balliu
[email protected]I had some leftover puff pastry, so I decided to try making Papas de Anjo. I'm so glad I did! They were so easy to make and turned out so delicious. The custard filling was creamy and flavorful, and the coconut topping added a nice touch of sweetness
Lizelle Cloete
[email protected]These Papas de Anjo were a bit more work than I expected, but they were worth it. The end result was stunning, and the flavor was out of this world. I'm so glad I tried this recipe!
Leah Wambugu
[email protected]I've made Papas de Anjo several times now, and they always turn out perfectly. The recipe is easy to follow, and the results are always impressive. I love the way the coconut and cinnamon flavors meld together. These pastries are always a crowd-pleas
Rajah Ali Balouch
[email protected]Wow! These Papas de Anjo were a hit at my dinner party. Everyone raved about how delicious they were. The custard filling was rich and creamy, and the coconut added a lovely tropical flavor. I'll definitely be adding this recipe to my favorites.
Courtney Reynolds
[email protected]I'm not usually a fan of sweet pastries, but these Papas de Anjo were an exception. The combination of custard and coconut was絶妙, and the texture was just perfect. I'll definitely be making these again!
Rj Rahat
[email protected]These Papas de Anjo (Angel's Chins) were a delightful treat! The texture was light and fluffy, with a crispy exterior that perfectly complemented the creamy, flavorful filling. I especially appreciated the subtle sweetness from the coconut and the hi