Pastelitos de Coco

Name: Pastelitos de Coco (Tiny Coconut Turnovers)
Yield: Makes about 3 dozen pastelitos
Cuisine: Cuba
Ingredients: 2¼ cups all-purpose flour; ½ (17-ounce) can grated coconut in heavy syrup; 1 large egg white, beaten together with 1 tablespoon water; ¾ cup (1½ sticks) unsalted butter, softened; ¾ teaspoon salt; 1 (12-ounce) package cream cheese, softened; 1½ tablespoons sugar; 1½ teaspoons baking powder; ¼ cup sugar

Tiny Coconut Turnovers

Preparation info

Makes about
3 dozen

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

These sweet, delicate little pastries are the perfect complement to a strong, flavorful cup of café Cubano. Grated coconut in heavy syrup, which is sold in cans at many Latin American grocery stores, makes these tiny turnovers a snap to make.

Ingredients

For the Dough

2¼ cups all-purpose flour
1½ tablespoons sugar
1½

Americas
Cuba
Havana
Pastry
Vegetarian
Caribbean

Method

Make the dough: Sift the flour, then sift it again with the sugar, baking powder, and salt. Set aside. In a large bowl, use a heavy-duty electric mixer to combine the cream cheese and butter until well blended. Gradually add the flour mixture and stir until thoroughly incorporated. Turn the dough out onto a lightly floured surface and knead until smooth. Cover the dough and refrigerate for at l