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Rachel Orban

Pumpkin Pie Hopia

The traditional hopia pastry mixed with the loved fall dessert to create a delicious fall, Filipino pastry. This is a flakey pastry filled with a pumpkin pie filling.
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Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Servings: 16 hopia
Course: Breakfast, Dessert, Snack
Cuisine: American, Filipino
Ingredients Method Notes

Ingredients
  

Dough 1:
  • 1 cup All Purpose Flour
  • 1 tbsp sugar
  • 1/4 cup shortening
  • 1/4 cup water
  • 1 tsp salt
Dough 2:
  • 1/2 cup flour
  • 1/4 cup shortening
Pumpkin Pie Filling
  • 1 15 oz can pumpkin puree
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/4 cup cornstarch
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp cloves
For Hopia Assembly
  • 2 egg yolks

Method
 

Dough 1:
  1. Cut up shortening into small cubes
  2. Mix together flour, shortening, salt, and sugar
  3. Once all is mixed, add in the water and form into a dough
  4. Lightly knead the dough then form into a ball and set aside
Dough 2:
  1. While dough 1 is resting, mix tother the flour and shortening until formed into a dough consistency.
  2. Form into a ball and set a side
Combining the doughs
  1. Roll out dough 1 into a thin rectangle
  2. Then take dough 2 in between two sheets of plastic wrap.
  3. Roll out dough 2 into a thin rectangle that is about half the size of dough 1
  4. place dough 2 on top of dough one then fold a 3rd of dough 1 onto dough 2 and repeat on the other 3rd of the dough. (fold like you would fold a letter)
  5. Repeat this step one more time. Then let the dough rest for about 10 minutes.
  6. Then roll out the dough into a thin rectangle and roll it in a cylinder and cut the cylinder into 16 pieces forming 16 balls of dough
Pumpkin Pie Filling
  1. Take a sauce pan and turn it on low heat over a stove.
  2. Mix together pumpkin puree, eggs, and sugar and cook on low heat for 5 minutes
  3. In a small bowl, mix together your spices and salt. Then add the mixture to the sauce pan.
  4. Once all combined and cooked, add in the cornstarch to thicken up the mixture and cook on low for 5 more minutes.
  5. Let the pumpkin pie filling cool for 5 minutes at room temperature, then set in the fridgerator for at least 2 hours or more.
Making the Hopia
  1. Pre heat oven to 350℉and place parchment paper on a large baking sheet.
  2. Take one ball of dough and flatten it
  3. Take a cookie dough scooper and scoop one ball of the pumpkin pie filling onto the middle of the flattened dough.
  4. Now, fold the dough to the center like folding a dumpling
  5. Place hopia onto a baking sheet with the folded side down. Repeat until ingredients are gone.
  6. Place in the oven for 10 minutes. Then take them out and brush egg yolk on top of the hopia and place them back in the oven for 5 minutes. Then take them out and add more egg yolk to the hopia and bake for another 5 minutes.
  7. Let them cool for about 10 minutes, then enjoy!

Notes

  1. These freeze great! You can make them in a batch and save them in the freezer for when you are crazing some pumpkin pie or hopia. Just let one sit out at room temperature until it has de-thawed. 
  2. You can also mix the pumpkin filling with a mung bean or ube filling. Both those flavors go really well with pumpkin so if you want a more dense texture, mung bean and ube work great for that.