DIFFICULTY: Easy
Makes 12 to 16 pieces
Preparation and cooking time: 40 minutes
Ingredients:
Cronuts:
1 pack puff pastry
All-purpose flour, for dusting
Oil, for frying
Sweetened Salabat Frosting:
1 cup water
½ cup sliced ginger
1 cup icing sugar
Buko Pandan Frosting:
1 cup coconut water
1 piece pandan leaf
1 teaspoon buko pandan essence
1 cup icing sugar
Sago’t Gulaman Frosting:
¾ cup water
¼ cup panutsa
1 piece pandan leaf
1 teaspoon vanilla essence
1 cup icing sugar
Toppings:
Grated ginger
Coconut strips
Cooked sago
Procedure:
Cronuts:
1. Roll out the dough to half an inch thick and cut into 6 equal pieces. Roll out each portion and fold in half, roll out and fold again, then roll out to quarter of an inch thick. Repeat for the rest of the dough portions.
2. Cut the puff pastry into rings and deep-fry in a pan with oil until puffed, flipping after a few minutes until golden. Strain and set aside.
Sweetened Salabat Frosting:
1. Boil water and ginger for about 10 minutes to make reduced salabat. Set aside and let cool.
2. Combine salabat and icing sugar in a bowl and stir until smooth.
Buko Pandan Frosting:
1. Boil coconut water and pandan leaf until reduced. Set aside and let cool.
2. Combine coconut pandan mix, icing sugar, and buko pandan essence in a bowl and stir until smooth.
Sago’t Gulaman Frosting:
1. Place water, panutsa, and pandas leaf in a pot, bring to a boil and simmer for a few minutes until reduced by half. Add vanilla and stir until well combined. Set aside and let cool.
2. Combine with icing sugar in a bowl and stir until smooth.
Assembly:
1. Dip or pour the frosting onto the cronuts. Top the Salabat with grated ginger, the Buko Pandan with coconut strips, and Sago’t Gulaman with cooked sago.
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