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Coconut Pastry Coconut Pastry

Ingredients: (for 25 Cakes)
      Dough       Filling
    Outer pastry (Water-oil dough)
  • Instant blending flour 300g
  • Sugar 30g
  • Butter 60g
  • Warm water 130ml
    Inner pastry (Oil dough)
  • Best for pastry flour 200g
  • Butter 110g
  • Sugar 200g, butter 110g, 1 egg
  • Best for pastry flour 160g, coconut - sweet medium desiccated 60g
  • 1 Egg yolk

  Measurement Convert  

  • Blend the (a) of filling together and add (b) in, blend them well. Divide into 25 shares.
  • Prepare the outer and inner dough then make 25 shares of"crispy pastries".
  • Wrap one share of filling in a pastry. The wrapped side faces up. Use the rolling pin roll it out as a tongue shape (roll gently). Then fold both ends up as a 3-folds square-cube.

  • Brush some stirred egg yolk on the top and spread some coconut on it as topping.
  • Lay all the pastries on bake-tray and put in 385°F preheated oven (on middle rack), bake for 20~23 minutes.

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