Year: 2021

Love crispy, flaky sweet baked treats? Try this Otap recipe! These classic Filipino cookies take a bit of time to make but so worth the effort. They’re delicious fresh from the oven and great with coffee or tea.

Otap

Table Of Contents

Hello, everyone! I hope you’re in the mood for some serious baking because I have for you today a favorite Filipino cookie called Otap.

If you’re craving some seriously flaky, sugary, and buttery goodies, keep on reading because you’re in for a treat!

What is Otap

Otap or utap is a type of Filipino puff pastry cookie that originated from Cebu. It’s thin and oblong in shape, and have a brittle texture and a generous coating of sugar.

Making authentic otap involves an eleven-stage process which results in multiple crumbly layers. Our recipe here is a simplified version, but still creates an absolutely buttery, flaky piece of heaven!

The characteristic texture of the cookie is achieved by a series of rolling and folding the dough. A second dough made of butter, shortening, and flour is spread within the main dough, adding flavor as well as layers.

Don’t let the long list of steps discourage you from trying this recipe! With a bit of arm work and patience, you will be rewarded with a delicious flaky biscuit that is hard to resist!

Check out the step-by-step photos, instructions, and baking tips below to help you through the process. You’ll also find the recipe card with complete ingredient list!

Step-by step instructions

Making the first dough

In the bowl of a stand mixer, add warm milk. Sprinkle the yeast and 1 teaspoon of the sugar. Let the mixture stand for about 5 to 10 minutes or until foamy.Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated.Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened. Turn the speed to medium-high and beat the dough for about 12 to 15 minutes, or until the dough gathers in the center and pulls away from the side of the bowl. If the dough is still very sticky after 10 minutes of kneading, sprinkle a little bit of flour to help with the stickiness. Place the dough in a bowl and cover with a clean kitchen towel. Allow to rise for about one hour, or until doubled in size. 

Making the second dough

While the dough rises, make the second dough. Using the back of a spoon, combine the butter and shortening together until smooth and creamy.Gradually add the flour and keep mixing until the mixture is soft and smooth.

Assembling the dough

Deflate the risen first dough and turn it over on a lightly floured surface.   Using a rolling pin, roll it into about a 1/4-inch rectangle, with the long edge of the rectangle facing you.Fold the upper third of the dough towards the center, then fold the lower third over it. Fold both the left and right sides of the dough towards the center to form a rectangular “envelope” shape.Roll the dough into a 1/4 inch rectangle again. Spread the second dough over the rolled first dough using an angled spatula, making sure it is evenly distributed.Fold the dough again in the same way and roll it out into a rectangle as thin as possible without tearing apart.

   Preparing the dough for baking

Preheat oven to 350 FStarting on the long edge, roll the dough into a tight log.Using a knife, slice the dough into 1/2-inch thick portions. Roll out each portion very thinly (paper-thin) into an oval shape. Lightly dust the rolling pin with flour to keep the dough from sticking. Dip the shaped dough in a plate of white sugar to fully coat. Repeat with remaining dough portions.Arrange in a single layer on a parchment-lined baking sheets and bake in the preheated oven for about 5 to 8 minutes, or until the top is golden and crisp. Allow to cool completely and remove from pan.

Baking tips

To make the second dough, make sure the shortening and   butter are really, really soft. Leave out at room temperature for about 10 to 15 minutes or warm them up for 3 to 5 seconds in the microwave until softened but not melted.
Roll the individual dough portions into oval shapes very thinly (as in paper-thin) to achieve a crispy otap.
Bake them in batches, and roll them flat just before they go to the oven so they remain thin. If they puff up before baking, give them one final pass with the rolling pin to flatten them out.
When rolling the individual portions into oval shapes, lightly dust the rolling pin with flour to prevent the dough from sticking.

How to store

Transfer to an airtight container and store at room temperature. Otap cookies will keep fresh for up to three days, but may lose their crispiness as they sit longer.

More baking recipes

These Chocolate cupcakes are moist, chocolatey, and topped with a mocha buttercream frosting for a delicious snack or dessert. They’re quick and easy to make and with no eggs, they’re a great vegan treat.

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Otap

Otap are buttery, flaky baked goodies you’ll love with your coffee or tea. These Filipino-style puff pastry cookies make a great hostess or holiday gifts as well as everyday sweet treats.

Prep Time: 35 minsCook Time: 18 minsRising: 1 hrTotal Time: 1 hr 53 mins

Author: Lalaine Manalo

Course: Baked Goods

30 servings

IngredientsFor the First Dough1 cup warm milk (105-115 F)2 1/4 teaspoons active dry yeast1/2 cup sugar1/2 teaspoon salt1 egg1/4 cup vegetable shortening, very soft2 tablespoons butter, melted3 cups all-purpose flour (plus up 1/4 cup for rolling)sugar for rollingFor the Second Dough1/4 cup butter, softened1/4 cup vegetable shortening, softened3/4 cup flour

InstructionsIn the bowl of a stand mixer, pour the warm milk. Sprinkle the yeast and about 1 teaspoon of the sugar. Let the mixture stand for about 5 to 10 minutes, or until foamy.Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated. Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened. Turn the speed to medium-high and beat the dough for 12 to 15 minutes, or until the dough gathers in the center and pulls from the side of the bowl. If the dough is still very sticky after 10 minutes of kneading, sprinkle a little bit of flour to help with the stickiness. Place the dough in a bowl and cover with a clean kitchen towel. Let it rise for 1 hour, or until doubled in size. Meanwhile, make the second dough. Mix the softened butter and shortening together using the back of the spoon until creamy and smooth. Gradually stir in the flour and keep mixing until a smooth and soft dough forms.Deflate the risen first dough and turn it over on a lightly floured surface. Using a rolling pin, roll into a rectangle about 1/4-inch thick, with the long edge facing you. Fold the upper third of the dough towards the center, then fold the lower third over to the center. Fold both the left and right sides of the dough towards the center to form a rectangular “envelope” shape.Roll the dough into a rectangle again, about 1/4 inch-thick. Using an angled spatula, spread the second dough over the rolled first dough until well-distributed.Fold the dough again in the same way. Roll it out again into a rectangle as thin as possible without tearing.Starting on the long edge, roll the dough into a tight log.Preheat oven to 350 F. Use a knife to slice the dough into 1/2-inch portions. Take one portion, and roll it out very thinly (paper-thin) into an oval shape. Lightly dust the rolling pin to keep the dough from sticking.Carefully dip the shaped dough on a plate of white sugar to coat. Repeat with remaining dough portions. Arrange the otap dough in a single layer on parchment-lined baking sheets and bake in the preheated 350 F oven for about 15 to 18 minutes, or until the top is golden and crisp. Allow the otap to cool completely and remove from pan.

Notes
To make the second dough, make sure the shortening and   butter are really, really soft. Leave out at room temperature for about 10 to 15 minutes or warm them up for 3 to 5 seconds in the microwave until softened but not melted.
Roll the individual dough portions into oval shapes very thinly (as in paper-thin) to achieve a crispy otap.
Bake them in batches, and roll them flat just before they go to the oven so they remain thin. If they puff up before baking, give them one final pass with the rolling pin to flatten them out.
When rolling the individual portions into oval shapes, lightly dust the rolling pin with flour to prevent the dough from sticking.

Nutrition InformationCalories: 145kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 65mg, Potassium: 36mg, Fiber: 1g, Sugar: 10g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.” […]

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1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing
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1 thumb-sized ginger, minced
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1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)
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1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces
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Crepe Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla
2 tablespoons butter, melted
Whipped Cream Ingredients:
3 cups heavy cream
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Sauce:
salted caramel sauce
Procedures:
Part 1
1. In a bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
2. In another bowl, whisk the eggs, milk, vanilla and butter until smooth.
3. Pour wet ingredients into dry ingredients and mix well.
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Part 3
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Part 4
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