samedi 17 janvier 2015



3 cups of all purpose flour, plus extra for dusting

1/3 cup of confectioner’s sugar

1 teaspoon of baking powder

1/4 teaspoon of salt

2 sticks chilled butter, diced, plus extra for greasing

6-7 tablespoons of iced water

1 pound of soft caramel candies

2 tablespoons of milk

1/2 cup of dry unsweetened coconut

1 egg, beaten


1-Put the flour, sugar, baking powder, and salt into a large bowl and mix together thoroughly.

2-Add the butter ad rub it in with your fingertips until the mixture resembles bread crumbs.

3-Add the iced water, a teaspoon at a time, until the pastry comes together.

4-Cover with plastic wrap and chill in the fridge for 30 minutes.

5-Heat the caramel with the milk in a heatproof bowl set over a saucepan of simmering water, stirring continuously, until the caramel has completely dissolved

6-Remove from the heat, stir in the coconut, and let cool.

7-Preheat the oven to 400 F.

8-Line a baking sheet with greased parchment paper.

9-Roll out the pastry on a lightly floured work surface and use a 3 inch cutter to cut out 14 circles, rerolling the trimmings, if necessary.

10-Place 1 teaspoon of the caramel mixture in the middle of each circle and fold it in half.

11-Sel the edges with a fork.

12-Put the pastries on the prepared baking sheet and brush them with the beaten egg.

13-Bake in the oven for about 10 minutes, until golden brown.

14-Remove from the oven and let cool.

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