Pasteles De Coco (Coconut Pastries) Recipe - Allrecipes.com
Pasteles De Coco (Coconut Pastries) Recipe
  • READY IN 50 mins

Pasteles De Coco (Coconut Pastries)

Recipe by  

"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."

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Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 10 mins
  • READY IN 50 mins
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Reviews More Reviews

Dec 14, 2010

I am Cuban and I love these, one trick my mom uses is brush a little diluted apricot jam on top for glazing delightful yummy!!!!! This recipe also works with Guava Paste.

 
Feb 22, 2011

Easy peasy...made these with my toddler! Yummy...I didn't have canned grated coconut, I used orange flower water and golden syrup with some honey to wet the dry coconut...I added pine nuts...I tweak things...but I am sure the recipe is great by itself...it lends itself to creativity!

 

7 Ratings

Aug 26, 2010

extremely simple.. Thanks for sharing

 
Oct 10, 2011

Difficult to find these ingredients in my area, but I made due. I used fillo dough, spread the layers with a diluted pineapple preserves mixture, and put a mixture of shredded coconut, honey, pina colada drink, and a splash of rum on the layers. I pulled the corners together and pressed to seal. My husband grabbed one right out of the oven and bit into it. He said the insides were like coconut napalm: very sticky, very coconut-y, but very delicious as well.

 
Jul 01, 2012

I once had these while visiting Puerto Rico. I had no idea how easy they were to make. Tasty little things and not too sweet. Thanks again for sharing!!! Reviewed during the Western region Allstar Faceless Frenzy 2012

 

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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