Pasteles De Coco Coconut Pastries Food
PASTELES DE COCO (COCONUT PASTRIES)
I fell in love with these Cuban Pastries while on vacation in Miami. I was so excited when I figured out how to duplicate them when I got home. For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
Provided by Carrie
Categories Caribbean Recipes
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
- Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
- Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
- Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 37.8 g, Fat 18.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 107.5 mg, Sugar 21.1 g
PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO
This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com
Provided by momaphet
Categories Tarts
Time 40m
Yield 10 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
- Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
- In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
- In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
- Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
PASTELES DE COCO (COCONUT PASTRIES)
I fell in love with these Cuban Pastries while on vacation in Miami. I was so excited when I figured out how to duplicate them when I got home. For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
Provided by Carrie
Categories Caribbean Recipes
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
- Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
- Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
- Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 37.8 g, Fat 18.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 107.5 mg, Sugar 21.1 g
PASTELES DE COCO (COCONUT PASTRIES)
I fell in love with these Cuban Pastries while on vacation in Miami. I was so excited when I figured out how to duplicate them when I got home. For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
Provided by Carrie
Categories Caribbean Recipes
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
- Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
- Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
- Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 37.8 g, Fat 18.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 107.5 mg, Sugar 21.1 g
PASTELES DE COCO (COCONUT PASTRIES)
I fell in love with these Cuban Pastries while on vacation in Miami. I was so excited when I figured out how to duplicate them when I got home. For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
Provided by Carrie
Categories Caribbean Recipes
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
- Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
- Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
- Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 37.8 g, Fat 18.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 107.5 mg, Sugar 21.1 g
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In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand. In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
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Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling. Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack. Notes : Reynolds® parchment can be used for easier cleanup/removal from the pan.
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