INGREDIENTS:

Saba
Kamote
Leche flan
Sweet beans
Langka
Macapuno
Egg whites
Cooking oil for frying
Ube ice cream
Pinipig
Sago

PROCEDURE:

1. Boil saba and kamote until soft. Set aside.
2. Cook sago in water. Set aside.
3. Heat oil for deep frying at 170 degrees C.
4. Spread a puff pastry sheet on a lightly floured surface. Top it with saba, kamote, leche flan, sweet beans, langka and macapuno.
5. Brush sides of the pastry with egg whites. Carefully fold the pastry to cover your filling, and press the edges together.
6. in a heated deep pan with hot cooking oil, deep fry pastries until golden brown. Drain in paper towels.
7. Let cool for 3 to 5 minutes. Top with ube ice cream, sago, and pinipig.