Otap (Filipino-style Puff Pastry Cookies) – Kawaling Pinoy

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

1. 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.
2. Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated.
3. Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened.
4. 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.
5. 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

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

Assembling the dough

1. 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.
2. 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.
3. 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.
4. 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

1. Preheat oven to 350 F
2. Starting on the long edge, roll the dough into a tight log.
3. 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.
4.  Dip the shaped dough in a plate of white sugar to fully coat. Repeat with remaining dough portions.
5. 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.
6. Allow to cool completely and remove from pan.

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.