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Filipino Pilipit (Traditional Twisted Sugar Pastry)

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 24 pieces
Calories 120 kcal
Difficulty Intermediate

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

Filipino Pilipit (Traditional Twisted Sugar Pastry)
  1. Rest the dough twice - this develops gluten for the perfect chewy texture
  2. Don't skip the damp cloth when resting - prevents dough from drying
  3. Maintain oil temperature at 180°C - too hot browns outside before inside cooks
  4. Twist dough firmly but not too tight - allows for expansion during frying
  5. Use powdered sugar for smoother glaze
  6. Let cool completely before storing to maintain crispiness
 

Traditional Serving Suggestions

  • Serve with hot tsokolate (Filipino hot chocolate)
  • Perfect pair with kapeng barako (strong Filipino coffee)
  • Traditional merienda (afternoon snack) with sago't gulaman
  • Popular pambaon (packed snack) for school or work
 

Troubleshooting

Problem: Pilipit is too hard

  • Solution: Dough might be overworked or fried at too high temperature
  • Prevention: Knead just until smooth, maintain proper oil temperature

Problem: Pilipit unravels while frying

  • Solution: Twist wasn't secure enough
  • Prevention: Press ends firmly together, make tighter twists

Problem: Glaze crystallizes

  • Solution: Sugar mixture too thick or cooled too much
  • Prevention: Keep glaze warm, maintain proper sugar-to-water ratio
 

Ingredient Alternatives

  • Evaporated milk → Fresh milk + 1 tablespoon melted butter
  • All-purpose flour → Cake flour (for lighter texture)
  • Powdered sugar glaze → Cinnamon sugar coating
  • Plain glaze → Add vanilla or pandan extract for flavor variation
 

Storage & Reheating

  • Store in airtight container at room temperature up to 5 days
  • Can be frozen unglazed for up to 3 months
  • Reheat in oven at 150°C/300°F for 3-5 minutes to restore crispiness
  • Do not refrigerate (causes moisture buildup)
 

Variations

  1. Pandan Pilipit
    • Add 1 teaspoon pandan extract to dough
    • Use green food coloring (optional)
  2. Ube Pilipit
    • Add 2 tablespoon ube powder to dough
    • Use ube extract for purple color
  3. Chocolate Pilipit
    • Replace ¼ cup flour with cocoa powder
    • Use chocolate glaze instead of sugar
  4. Rice Flour Version (Malagkit)
    • Replace all-purpose flour with glutinous rice flour
    • Results in softer, chewier texture
 

Frequently Asked Questions (FAQs)

Q: Why did my pilipit become soggy quickly? A: This usually happens when stored while still warm or if the container isn't airtight. Always cool completely before storing.
Q: Can I make the dough ahead of time? A: Yes, you can refrigerate the dough for up to 24 hours. Bring to room temperature before shaping.
Q: Why is my dough too sticky? A: The liquid-to-flour ratio might be off. Add flour gradually while kneading until manageable.
Q: Can I use an air fryer? A: Yes, cook at 180°C/350°F for 5-7 minutes, turning halfway. Results will be less traditional but healthier.
Q: How do I know when the oil is ready without a thermometer? A: Drop a small piece of dough - it should rise to surface with bubbles and turn golden in about 60 seconds.
 
Filipino Pilipit (Traditional Twisted Sugar Pastry)
Filipino Pilipit (Traditional Twisted Sugar Pastry)

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
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