Pastelitos de Coco (Cuban Coconut Pastries)
Pastelitos de coco are classic Cuban pastries filled with sweet, syrupy grated coconut in flaky puff pastry. Just like the ones you’d find in Miami’s Cuban bakeries, these quick and easy Cuban treats come together with just 3 ingredients. Pair them with a strong Cuban coffee, and you’ve got the perfect midday pick-me-up!
Ingredients
- 1 package puff pastry sheets, thawed (I used Pepperidge Farm)
- 17 ounces grated coconut in syrup
- 1 large egg, whisked
Simple Syrup
- 1/3 cup water
- 1/3 cup granulated sugar
Serving Suggestions
Instructions
- Preheat oven to 400ºF. Line a cookie sheet with parchment paper. Set aside.
- Unfold one of the pastry sheets and place it on the cookie sheet. Slice the pastry sheet into 9 squares using a strip knife or a pizza cutter.
- Using a fork or slotted spoon, add 1-2 tablespoons of the grated coconut per square. Too much syrup will make the puff pastry soggy so be mindful of this.
- Unfold the second pastry sheet and slice it into 9 squares. Place each square on top of the squares with the grated coconut.
- Brush egg wash on each one to get that flaky crust. Bake for 25-30 minutes or until the tops are golden brown.
- While the pastries are in the oven, add granulated sugar and water in a small saucepan. Bring to a boil, then reduce heat to low to simmer for 2 minutes. Remove from heat and let cool. Set aside.
- Remove the pastries from the oven. You may notice that some of the syrup spilled out of the pastries, that’s ok! The good stuff is still inside!
- Let the pastries cool slightly. Gently brush the pastries with simple syrup. Serve with cafecito and enjoy!
Notes
Store in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their flakiness.
After 2 days, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 300°F for 5-7 minutes to crisp them back up.
Want to save some for later? Freeze unbaked pastelitos on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Serving: 1pastry, Calories: 390kcal, Carbohydrates: 33g, Protein: 6g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 146mg, Potassium: 224mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 3mg
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