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Pastelitos De Coco Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Grated coconut||1 Cup (16 tbs) (Preferably Freshly Grated)|
|Light cream/1/4 cup heavy cream plus 1/4 cup half and half||1⁄2 Cup (8 tbs)|
|All purpose flour/1/4 cup heavy cream plus 1/4 cup half and half||1 Tablespoon|
Serving size: Complete recipe
Calories 1433 Calories from Fat 873
% Daily Value*
Total Fat 100 g154.3%
Saturated Fat 66.7 g333.5%
Trans Fat 0 g
Cholesterol 753 mg
Sodium 82 mg3.4%
Total Carbohydrates 129 g42.9%
Dietary Fiber 7.6 g30.4%
Sugars 105.3 g
Protein 14 g28.4%
Vitamin A 52.3% Vitamin C 5.6%
Calcium 16.2% Iron 21.8%
*Based on a 2000 Calorie diet
Prepare the filling by mixing the sugar, coconut, cream, and flour in a saucepan.
Place over medium heat and cook, stirring constantly, until mixture thickens nicely, about 8 to 10 minutes.
Place 2 egg yolks in a small bowl.
Whip them lightly with a fork.
Then, whipping constantly, add 4 tablespoons of the hot coconut cream, 1 tablespoon at a time.
Be careful not to add the hot mixture too quickly or the eggs may scramble.
Once ingredients are well combined, pour warm mixture back into the saucepan, again stirring constantly.
Finally, swirl in the butter, 1 tablespoon at a time.
Cook about 3 minutes longer.
Take filling off the heat.
Cool to room temperature.
While custard is cooling, roll out the Coconut Pastry Dough to a thickness of approximately 1/8 inch.
Lightly flour the work surface if necessary.
Cut dough into 3-inch circles.
Place a scant 1 tablespoon filling on half of the circles.
Cover with remaining circles, pressing the edges together well to seal pastries tightly shut.
Place coconut pastries on baking sheets.
Lightly beat the remaining egg yolk and brush on top of the pastries to help them brown.
Place pastries in preheated oven.
Immediately lower oven heat to 425 degrees and bake 10 to 12 minutes, or until pastries are crisp and lightly browned.