Hopia de Piña

Ingredients:
For the filling:
500 gms. crushed pineapple in heavy syrup
250 gms. sugar
150 gms. light syrup
For the outer crust:
500 gms. all-purpose flour
90 gms. sugar
270 gms. water
1 tsp. salt
2 pcs. eggyolks

For the paste for the crust:
375 gms. soft flour
200 gms. butter or lard
For the eggwash:
1 pc. egg

Directions:
To prepare the filling:
Combine all ingredients and cook over medium heat for 25 to 30 minutes or until sticky and almost dry; set aside.
Cool or refrigerate.

To prepare the outer crust:
Place flour on a flat surface and make a well in the center and knead.
Make sure dough is still underdeveloped (dough is soft and breaks easily).
Set aside.

To prepare the paste for crust:
Mix ingredients for paste.
Set aside.
Fluff down the outer crust dough.
With the aid of a rolling pin, form dough into a rectangle that is ½" -thick.
Spread paste on the surface of the outer crust dough.
Fold one end of the dough going towards the middle.
Fold the other end going to the same direction.
Flatten to ½" -thickness again using the rolling pin.
Repeat 2 more times then divide dough into 3 pieces.
Form each piece into a "baston" then cut into 20-gram equal portions.

Flatten each dough piece and place 10-gram filling.
Mould.
Brush with eggwash.
Bake in a preheated oven at 350ºF for 25 to 30 minutes.
Makes 70 pieces.

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