Pastelitos de Coco
Flaky puff pastry turnovers filled with sweet cooked coconut filling. A traditional Cuban bakery treat baked until crispy and golden brown.
Ingredients
- 2 cups sweetened shredded coconut
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp fresh lime juice
- 2 puff pastry sheets, thawed
- 1 large egg, beaten
Instructions
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1
Preheat oven to 400F and line a baking sheet with parchment paper.
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2
Combine 2 cups sweetened shredded coconut, 3/4 cup granulated sugar, 1/2 cup water, and 1 tsp fresh lime juice in a saucepan over medium heat.
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3
Simmer for 10 to 12 minutes while stirring frequently until liquid evaporates and mixture thickens, then cool completely.
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4
Unroll 2 thawed puff pastry sheets onto a floured surface and cut into equal rectangles.
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5
Spoon the cooled coconut mixture onto half of the rectangles and top with the remaining rectangles.
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6
Press pastry edges with a fork to seal.
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7
Brush tops with 1 beaten large egg and cut a small slit in each pastry.
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8
Bake for 20 to 25 minutes until puffed and golden brown.