A beloved Filipino flat pastry filled with rich muscovado sugar, encased in a thin, flaky dough—perfect as a sweet snack or merienda treat.
Ingredients Tips:
• Use muscovado sugar specifically for that deep molasses flavor—brown sugar is a last resort.
• Cold water in the dough helps maintain its flakiness.
• Use a pastry roller or bottle if no rolling pin is available.
• Store uncooked piyaya in the fridge and cook fresh when needed.
Cooking Tips:
• Don’t overfill or it will leak during pressing.
• Use medium heat to avoid burning the dough before the sugar melts.
• Press gently after sealing to keep filling intact while flattening.
• For extra flakiness, lightly oil the pan surface between batches.
Piyaya
A beloved Filipino flat pastry filled with rich muscovadosugar, encased in a thin, flaky dough—perfect as a sweet snack or meriendatreat.
Ingredients
Ingredients(Filling)
- 1 cup all-purpose flour
- 1 cup muscovado sugar
- 3 tbsp water
- 1 tbsp vegetable oil
Ingredients(Dough)
- 2 cups all-purpose flour
- 2 tbsp white sugar
- 1 tsp salt
- 1/3 cup cold water
- 1/3 cup vegetable oil
Instructions
- In a bowl, mix muscovado sugar, flour, water, and oil to make the filling; set aside.
- In another bowl, combine all-purpose flour, sugar, and salt for the dough.
- Add cold water and vegetable oil, then knead until smooth and not sticky.
- Divide dough into equal balls (8–10 pieces). Flatten each using a rolling pin.
- Add 1–2 tsp of muscovado filling in the center of each disc.
- Seal edges and flatten gently again to a thin round shape.
- Cook on a dry non-stick pan over medium heat until both sides are browned and slightly puffed.
- Let cool slightly before serving.
