Pastelitos De Coco Recipe
This Pastelitos De Coco is an irresistible dessert recipe. Enjoy this mouth-watering Pastelitos De Coco with your loved ones in the coming weekend party!
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup grated coconut, preferably freshly grated | ||
| 1/2 cup light cream or 1/4 cup heavy cream plus 1/4 cup half and half | ||
| All purpose flour | 1 Tablespoon | |
| Egg yolks | 3 | |
| Butter | 2 Tablespoon | |
| Coconut Pastry Dough | ||
Directions
Preheat oven to 450 degrees.
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.
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.
Chef
