Not sure how similar Filipino and Mallorcan ensaimadas are, but, the ones I grew up with are served with a dollop of some type of sweet cream and topped with shaved cheddar and / or edam cheese. (deliciousdays.com)
I just made these yesterday and now am in need of advice: after I'd let the shaped Ensaimadas rest (for a little over an hour), they were really... big and flat. (deliciousdays.com)
One suggestion, true ensaimadas use strong flour (bread flour) not all purpose flour... the texture and flavor come off VERY, VERY different... also no milk is used... though I suppose it won't hurt... I should know... I'm from Spanish descent, my grandmother use to make them a lot... I remember her rendering the lard and all that good stuff back when.. (deliciousdays.com)