Pre heat oven at 180°C / 356°F and line a baking sheet with parchment paper. Set aside.
Lightly dust work surface with flour and place the first dough on top. Flatten with a rolling pin to make a rough square shape (17×17 cm.). Place the 2nd dough in the center of the 1st dough then fold the top and bottom edge.
Turn 90° and flatten with rolling pin to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (First folding)
Turn 90° again, and roll the dough to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (2nd folding). Wrap in cling film and rest for 15 minutes.
Dust surface with flour and place dough on top. Stretch dough a bit with a rolling pin then cut in half. Take half of dough and flatten dough until thin (approx 18 in. in length). Roll the dough into a log and evenly cut into 12 pieces.
Take a piece of dough from the pieces that have been cut and flatten with a rolling pin until a circle is formed. Place 1 ½ tbsp of ube halaya or jam in the center then seal by gathering the sides of the dough towards the middle.
Using a cookie cutter, place the dough inside and lightly press the top to shape it into a hopia. Arrange in baking sheet then apply egg wash and bake for 15 - 25 minutes or until crust turns purplish brown.
For no-bake hopia, place shaped dough in a flat frying pan and cook each side for 10 minutes at low heat. Bon appetit.