Recipe By Carrie
Rating
Published Apr 2nd
Prep 40m Cook 10m Additional - Ready In 50m
Servings 12 servings Calories 333.9

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.

Recipe Ingredients

  • 1 (17.25 ounce) package frozen puff pastry (2 sheets), thawed
  • 1 (15.5 ounce) can canned grated coconut in syrup

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
  2. 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. 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. 4 Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.

Nutrition Facts

  • Calories 333.9
  • Carbohydrate 37.8 g
  • Fat 18.8 g
  • Fiber 2.2 g
  • Protein 4.1 g
  • Saturated Fat 7.1 g
  • Sodium 107.5 mg
  • Sugar 21.1 g

Reviews

  1. im cuban and this was my first time making these. i grew up eating these pastelitos and boy they never get old! wonderful recipe!
  2. 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
  3. 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 - Read more ...
  4. 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!
  5. 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.
  6. extremely simple.. Thanks for sharing
RedCipes