Filipino Pilipit (Traditional Twisted Sugar Pastry)
Pilipit is a beloved Filipino deep-fried pastry made by twisting strips of flour dough into rope-like shapes, frying them until golden crisp, then coating them in a sweet sugar glaze. The name "pilipit" means "twisted" in Tagalog, reflecting its distinctive braided appearance. Also known as Pinisi, Linubid, or Siakoy in different regions, this versatile snack can be made with either all-purpose flour for a crunchy texture or rice flour for a chewier bite, offering a perfect balance of crispy exterior and light interior that makes it an ideal companion for afternoon tea or coffee.
Equipment
- Large mixing bowl (mangkok) for mixing the dough
- Sifter (Salaan) ensures smooth, lump-free flour
- Rolling Pin for flattening the dough
- Sharp knife or pizza cutter for cutting even strips
- Deep heavy-bottomed pot or wok (Kawali) for deep frying
- Candy/oil thermometer for precise oil temperature
- Spider strainer (sandok) for removing pastries from oil
- Wire rack (Parilya) for draining and cooling
- Small saucepan for making the sugar glaze
- Kitchen scale (optional) for precise measurements
Ingredients
For the Dough
- 2 cups all-purpose flour Harina
- ½ teaspoon salt Asin
- ¼ teaspoon baking powder Pampaalsa
- ½ cup evaporated milk Gatas na Evaporada
- 1 large egg lightly beaten (Itlog)
- Oil for deep frying Mantika
For the Sugar Glaze
- 1 cup powdered sugar Asukal
- ½ cup water Tubig
Instructions
- Start by sifting 2 cups of all-purpose flour, ½ teaspoon salt, and ¼ teaspoon baking powder together in a large bowl. In a separate bowl, mix ½ cup evaporated milk with one lightly beaten egg until well combined.
- Pour the milk and egg mixture slowly into the flour mixture. Mix everything together, then knead with your hands until you get a smooth dough, about 5-7 minutes. Shape the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel. Let it rest for 15 minutes at room temperature.
- After resting, take the dough out and cut it in half. Take one half and roll it out into an 8-inch wide rectangle. Cut this into half-inch wide strips. Roll each strip between your palms to make it a bit thinner. Join the ends of each strip and twist it to make a rope-like shape. Place the twisted pieces on a lightly floured surface. Do the same with the other half of the dough. Let all your twisted pieces rest for another 20-30 minutes.
- While waiting, heat oil in a deep pot or wok to 180°C (350°F). Once the oil is hot, carefully drop the twisted dough pieces in batches. Fry them until they turn golden brown, about 2-3 minutes. Take them out with a strainer and place on a wire rack to drain excess oil.
- For the sugar glaze, combine 1 cup powdered sugar and ½ cup water in a small pot. Cook over medium heat, stirring until the sugar completely dissolves. Dip each fried pilipit in the warm glaze, making sure it's well coated. Place them back on the wire rack to let the glaze set.
- Let the pilipit cool completely before serving. They taste best with hot coffee or tea and will stay crispy for several days when stored in an airtight container at room temperature.
Tips from Lola's Kitchen
- Rest the dough twice - this develops gluten for the perfect chewy texture
- Don't skip the damp cloth when resting - prevents dough from drying
- Maintain oil temperature at 180°C - too hot browns outside before inside cooks
- Twist dough firmly but not too tight - allows for expansion during frying
- Use powdered sugar for smoother glaze
- Let cool completely before storing to maintain crispiness
Nutrition
Calories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 10mgSodium: 52mgPotassium: 29mgFiber: 0.3gSugar: 8gVitamin A: 13IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!