Excelente Ensaïmada

I went to a workshop conducted by the British Council last Tuesday at the Richmonde Hotel along San Miguel Avenue in Pasig City. Of course, the workshop was amazing. The speaker, though I can't recall her name, taught us some strategies to ace the IELTS exam this Saturday. Obviously, I need to focus on my writing skills to pass the test. God bless, Paulo.

Anyways, we were served with snacks, a full-course meal and bottomless coffee. Yum. Yum. Yum. I was then intrigued with the last snack, which were a pair of ensaymadas.

Sorry. I ate some of it before I took this picture. My bad.

Diet? No way! This is so tasty!

So, my curiosity led my to Google the ensaymada's history. According to one site, it originated in Majorca, the largest island of Spain, during the 17th century. It was made of strong flour, pork lard, mother dough, sugar, water, and eggs. The said pastry was common during festivities and celebrations throughout the island. Here in the Philippines, the "Ensaïmada" evolved to "Ensaymada," made with butter (instead of lard), cheese toppings and sugar. Tasty! This can be associated with the fact that the Philippine islands were colonized by the Spaniards for 333 years (if my memory's still intact).

You should try one. It's very nice and tasty. Diabetes? No way! Haha.