Puff-Pastry Pastéis de Coco — Tradições Doces Formula
This formula published by Tradições Doces corresponds to the puff-pastry variant of Pastel de Coco. The coconut filling is scalded with lemon-and-cinnamon syrup, rests before receiving the eggs and is piped into a ridged mound topped with half a cherry.
- Yields
- 6 pastries
- Prep
- 2 hours, including a 1-hour rest
- Cook
- About 20 minutes
Ingredients
- quantity not stated Puff pastry to line six pastry moulds
- 100 g / 3.5 oz Water
- 100 g / 3.5 oz Sugar
- 1 strip; exact amount not stated Lemon peel
- 1 Cinnamon stick
- 200 g / 7.1 oz Grated coconut
- 25 g / 0.9 oz Butter
- 2 Eggs
- 3 Candied cherries
- as needed Neutral glaze
Method
Line six pastry moulds with puff pastry and keep them cold. The source links to a base recipe and does not quantify the pastry needed.
Heat the 100 g water, 100 g sugar, lemon peel and cinnamon stick. Once boiling, cook for 2 minutes.
Place the coconut and butter in a bowl. Remove the aromatics and pour the hot syrup over the coconut, mixing to scald it and melt the butter.
Rest the mixture for 1 hour. Add the eggs one at a time, mixing well after each addition.
Heat the oven to 200°C / 390°F. Pipe the filling into the moulds through a fluted nozzle, forming a mound. Halve the three cherries and place one half on each pastry.
Bake for about 20 minutes, until golden. Cool, unmould and brush with neutral glaze.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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