Fruity and Creamy Puff Pastry

My hubby brought large puff pastry at home and I really don’t know what should I do with it aside from eating it as it is, so I asked question in yahoo answers if anybody knows a good recipe for it and somebody answered me to make it into this one. The result was really yummy and it was gone like a wind from the moment I served it. To the one who gave me thsi recipe, thanks a bunch! 🙂

3 pcs. large puff pastry
1 can 350 g fruit cocktail
1 can 170 g strawberry flavored cream
1 ½ cups cream cheese
½ cup condensed milk
confectioners sugar (optional)

1. In a bowl, combine fruit cocktail, strawberry flavored cream, cream cheese and condensed milk altogether. Mix well.
2. Line shallow dish (the same size of the pastry) with one puff pastry, spread half of the cream mixture over it.
3. Cover with another puff pastry, spread 2/3 of the remaining half of the mixture over the pastry and cover again with the remaining last or third pastry.
4. Use the remaining cream mixture to garnish it. Sprinkle with confectioner’s sugar if desired.
5. Refrigerate for at least one hour before serving. (sliced according to your desired sizes)


Cassava Cake with Buko (Young Coconut)

It seemed that we were addicted to cassava nowadays, I just posted the cassava cake recipe last week and here I am again posting another version. Anyway, this recipe is almost similar, the only difference from the previous one is I added buko (young coconut) on it, I also omitted evaporated milk and replaced it with buko juice instead.

300 gm grated cassava
1 cup shredded buko (young coconut)
½ buko juice
1 cup coconut milk cream
2/3 cup condensed milk
2 eggs, beaten
1/4 cup sugar
2 tbsp. melted butter

1/3 cup coconut milk cream
½ cup condensed milk
2 tbsp. butter
Grated cheddar cheese

1. Preheat oven to 180 degrees C.
2. Combine all ingredients together in a bowl, mix well.
3. Pour in a buttered baking pan and bake for 30-40 minutes.
4. While baking, prepare the toppings. Combine coconut and condensed milk.
5. When the cake is fully cook, spread the number four mixture over it. Return to oven and bake for 15-20 minutes or until slightly brown.
6.Take out from oven, spread butter on top, then sprinkle with grated cheese. Let it cool before serving.

Juicy Buko Salad

Have you ever experience of wanting to eat some dessert by combining all the ready to eat ingredients that you’ll find in your kitchen cabinets or in the fridge? Well, this is what happen to me yesterday, when I opened the cabinets, I saw some cans of pineapple chunks and corn kernel. The first thing that came to mind was to eat the pineapple alone, when I opened the can, I thought of adding corn kernels on it, so I opened the can of corn kernel and added it on my bowl of pineapple chunks, when I tasted it, it seemed that it needed some condensed milk to sweetened it so I opened the fridge to take one when I suddenly saw the shredded buko, hmm…looks yummy so I added it to my bowl of corn kernel and pineapple. Sounds like fruits salad in lesser ingredients, right? I also added all the syrup and top it with my son’s strawberry ice cream. And that’s it, easy and simple yet yummy and juicy, try it!


1 can 234 gm pineapple chunks, with syrup
1 can 200 g whole corn kernel, with syrup
1 cup shredded buko
2/3 cup buko juice
½ cup condensed milk or to taste
Strawberry ice cream (optional)

1. Combine all ingredients except ice cream in a salad bowl.
2. Refrigerate for at least 30 minutes.
3. Serve with scoop of strawberry ice cream on top.

Cassava Cake

It’s been a long time that I wanted to bake this recipe but everytime we went to Kuwait City’s Filipino supermarkets  to buy grated cassava, they were out of stock, then last weekend we dropped by there early in the morning to buy something to eat, (we were hungry after our jogging at the seaside) fortunately I saw many packs of frozen grated cassava so I did not hesitate to buy.

For those of you who is not familiar with cassava, then here’s what wikipedia said about it:

The cassava, manioc, casava, or yuca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and 50 to 80 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein if supplemented with the amino acid methionine.

When talking about cassava cake, grated fresh cassava is the best one for this recipe but if you can’t find one, then you can buy frozen at any Asian esp. Filipino supermarkets worldwide.

500 g grated cassava
2 large eggs, beaten
1 can 170 gm evaporated milk
1/2 cup sugar
2/3 can of 395 gm sweetened condensed milk
2 cups coconut milk cream
1/4 cup melted butter

1/3 can of 395 gm sweetened condensed milk
1/2 cup coconut milk cream
2 tbsp. melted butter
Grated cheddar cheese

1. Beat together eggs, evaporated milk and sugar.
2. Add condensed milk, coconut cream and butter, mix well.
3. Add grated cassava over the mixture and mix well.
4. Transfer to a buttered baking dish, bake in 180 degrees C preheated oven for 30 minutes or until done.
5. Prepare the toppings mixture while baking the cake, combine condensed milk and coconut milk.
6. When the cake is done, spread the milk mixture on its surface, return to oven and bake for 15-20 minutes more or until slightly brown.
7. Spread butter on browned toppings, then drizzle with grated cheese. Cool for at least 5 minutes before serving.

Maja Squash

As I mentioned in my earlier post that I’m going to make another variation of maja, so this is it. Unlike my hubby, I’m not a big fan of squash when cooked as vegetable but I like it to be eaten as a dessert or snack specialy this way:

1 cup cornstarch
1 cup fresh/evaporated milk
1 box 42.5 g raisins (optional)
1 cup squash, cooked and mashed
3 cups coconut milk
1 cup sugar

1. Combine cornstarch and milk in a bowl. Stir until completely dissolved. Add raisins. Stir to mix well. Set aside.
2. In a medium pot, combine squash, coconut milk and sugar. Bring to a boil.
3. Reduce the heat, add the cornstarch mixture. Stir constantly in one direction until the mixture are thick and no longer cloudy. Remove from heat.
4. Pour into any molder or a buttered dish and leave to cool in refrigerator for at least 1 hour before serving.

Related Posts:
Maja Maiz de Fruitta
Maja Maiz
Maja Ube

Maja Maiz de Fruitta

Do you like maja? For me it is one of my favorite dessert to cook everytime there’s an occassion or small party at home. I like it since it is very easy and quick to prepare, most of all…i really love its simple taste. I posted 3 maja recipes (Maja Maiz, Maja Ube, Maja ala Rieaanes ) in this blog already long time back and I noticed that most of my visitors were looking for maja recipes since everytime I checked my blog stats, maja was always on top 10 of my post. For this reason, I added my entry for maja recipes for more variations, I named it maja maiz de fruitta. I think the name is very obvious that it has corn and fruits of course. This is different from my previous post, you will find this as very simple and easy to prepare also. By the way, watch out for my other variation of maja recipe also, I will post it here few days from now.

200 g cornstarch
1 1/2 cup fresh milk
2 cups sugar
5 cups coconut milk
1 can 200 g cream style corn
1 can 220 g fruit cocktail
1 box 42.5 g raisins

1. In a medium bowl, disperse the cornstarch in the milk until completely dissolved. Add fruit cocktail, corn and raisins, then mix well. Set aside.
2. In a medium pot, combine coconut milk and sugar. Bring to a boil.
3. Reduce the heat, add the cornstarch mixture. Stir constantly in one direction until the mixture are thick and no longer cloudy. Remove from heat.
4. Pour into any molder or a buttered dish and leave to cool.

Strawberry Salad

It’s winter season again in Kuwait, so it’s also my favorite fruit’s season…the strawberry! Our favorite way to eat this fruit is just mere adding it with cream and condensed milk but sometimes I added it also to our traditional fruit salad to have more exciting taste! lol 🙂 The picture below was the one I prepared last Eid al Adha holidays, it was so yummy!  I want to make it again this weekend but the problem is I cannot find any condensed milk nowadays here in Kuwait.  I think, we already checked amost all the stores even the smallest one looking for condensed milk but we did not able to find one.  I don’t know why… By the way, the amount of ingredients listed below are just optional since you can adjust it according to your preference.

2 cups slices of fresh strawberries
1 can 220 g  fruit cocktail, drained
2 cups red and green nata de coco
1/2 cup raisins
2/3 cup whole corn kernel
1 can 170 g all-purpose cream
1/2 cup condensed milk

1. Mix all ingredients together in a salad bowl.
2. Refrigerate for at least 30 minutes before serving.