There’s a special sensation that fills your kitchen when the sweet aroma of coconut wafts through the air. It instantly transports me back to warm afternoons spent in Miami, where vibrant Cuban bakeries entice passersby with their mouthwatering pastries. Today, I’m excited to share a recipe that embodies that joy – Pastelitos de Coco. Made with just three simple ingredients, these delightful Cuban coconut pastries balance a crisp, flaky exterior with a rich, syrupy filling that will make any moment feel like a celebration.
What makes pastelitos de coco truly irresistible is their versatility; whether enjoyed as a decadent breakfast snack or a sweet treat alongside your favorite coffee, they never fail to impress. This recipe is not only quick and easy but also a delightful homage to the Cuban-American culinary heritage. So, gather your ingredients and let’s create a batch of these heavenly pastries that will have everyone craving more!
Why Are Pastelitos de Coco So Irresistible?
Simplicity at its Best: With only three ingredients, this recipe is incredibly easy to follow, perfect for both novice and experienced bakers.
Deliciously Versatile: Enjoy these pastries for breakfast, as a snack, or dessert! Their sweet, coconut flavor pairs perfectly with coffee.
Quick Baking Time: In just 30 minutes, you can whip up a fresh batch, making them a go-to option for unexpected guests or cozy gatherings.
Crowd-Pleasing Appeal: Everyone loves a sweet treat, and these pastelitos are bound to impress. Expect smiles and requests for seconds!
Authentic Flavor: Experience a taste of Cuban culture right at home! They’re reminiscent of bakery delights that will transport you straight to a sunny Miami afternoon.
Don’t miss the opportunity to impress your family and friends with these delightful pastries; they’ll be asking for the recipe!
Pastelitos de Coco Ingredients
• For the Pastry
- Puff Pastry Sheets – Use thawed frozen sheets like Pepperidge Farm for a flaky texture.
- Large Egg – Whisk before applying for a beautifully golden finish.
• For the Filling
- Grated Coconut in Syrup – This syrupy coconut adds sweetness and flavor; consider prepackaged for convenience.
• For the Simple Syrup
- Water – Any clean tap water will work for making simple syrup.
- Granulated Sugar – Adds sweetness to both the syrup and crispness to the pastries.
These Pastelitos de Coco ingredients make it easy to create a sweet and satisfying treat that celebrates the rich flavors of Cuban cuisine!
How to Make Pastelitos de Coco
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Preheat Oven: Set your oven to 400°F (200°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy removal.
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Prepare Pastry: Unfold one thawed pastry sheet on a clean surface and cut it into 9 equal squares. This will be the base for your delicious filling.
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Fill Pastry: Place 1-2 tablespoons of the grated coconut mixture onto the center of each square, being careful not to overload them with excess syrup.
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Top with Pastry: Cut the second pastry sheet into squares of the same size, placing them over the coconut-filled ones. Gently seal the edges with your fingers or a fork to keep the filling inside.
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Egg Wash: Brush the tops of the pastries with the whisked egg to give them a beautiful, golden-brown finish as they bake.
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Bake: Place the pastries in the preheated oven and bake for 25-30 minutes, or until they are puffed and golden brown. The kitchen will smell amazing!
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Make Simple Syrup: In a small saucepan, simmer equal parts water and sugar over medium heat until fully dissolved. Remove from the heat and allow it to cool.
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Glaze Pastries: Once the pastries are baked, brush the warm pastelitos with the simple syrup for added sweetness and shine before serving.
Optional: Serve warm alongside a cup of Cuban coffee for the full experience.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pastelitos de Coco are perfect for meal prep enthusiasts looking to save time during busy weeks! You can assemble the pastries and refrigerate them for up to 24 hours before baking. Simply prepare each pastelito by filling and sealing them, then cover tightly with plastic wrap to prevent drying. When you’re ready to bake, take them out of the fridge, add an egg wash, and pop them in the oven straight from the fridge, baking for about 30-35 minutes to ensure they’re golden and crispy. For longer storage, feel free to freeze the unbaked pastries for up to 3 months. Just remember to extend the baking time slightly when baking from frozen. Enjoy the convenience of having these delightful treats ready to pop in the oven at a moment’s notice!
What to Serve with Pastelitos de Coco?
Imagine a cozy gathering where the sweet aroma of coconut pastries fills the air, perfectly complementing delightful drinks and side dishes.
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Cuban Coffee: The bold, rich flavors of a strong Cuban coffee are a classic pairing, enhancing the sweetness of the pastries. It’s a match made in heaven!
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Café con Leche: This milky, sweetened coffee offers a creamy counterpoint to the flaky pastries, making each bite even more delicious.
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Fresh Tropical Fruit Salad: A vibrant mix of juicy fruits like mango, pineapple, and papaya adds a refreshing contrast, balancing the sweetness of the pastelitos.
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Vanilla Ice Cream: Indulge in a scoop of creamy vanilla ice cream alongside your warm pastries for a decadent dessert experience.
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Coconut Sorbet: For a lighter pairing, a scoop of coconut sorbet perfectly mirrors the flavors of the pastelitos, creating an island-inspired treat.
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Flavored Iced Tea: A refreshing iced tea with hints of lemon or passion fruit offers a zesty complement to the dessert, cleansing the palate.
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Chocolate Dipping Sauce: A sprinkle of dark chocolate or a light drizzle of chocolate sauce can elevate the coconut’s flavor, adding an indulgent twist.
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Spanish Wine: Serve a light, fruity Spanish wine like a Cava to toast your delicious pastries, enhancing the festive spirit of your gathering.
Pastelitos de Coco Variations & Substitutions
Feel free to put your unique spin on these delightful pastries with these suggestions!
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Guava Twist: Replace the coconut filling with guava paste for a sweet and tangy fusion that delights the palate. The combination of flaky pastry and fruit creates a sensational flavor contrast.
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Cream Cheese Filling: Use softened cream cheese mixed with a bit of sugar and vanilla for a rich, creamy texture that pairs beautifully with the flaky crust. Each bite will offer a delicious surprise!
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Nutty Addition: Add chopped nuts, like almonds or walnuts, to the grated coconut for a delightful crunch and extra depth of flavor. It will elevate the texture and make every pastry even more satisfying.
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Chocolate Drizzle: Drizzle melted dark or white chocolate over the finished pastelitos for a decadent dessert twist. Just imagine the sweet, creamy contrast against the coconut!
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Spiced Coconut: Incorporate a pinch of cinnamon or nutmeg into the coconut filling to add warmth and intrigue. These spices will make your pastries stand out during the holiday season.
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Vegan Version: Use plant-based pastry sheets and substitute the egg wash with almond milk for a vegan-friendly treat that everyone can enjoy. These pastelitos will still be wonderfully flaky and satisfying.
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Savory Delight: Swap the coconut for a savory filling like cheese and herbs for a unique twist, perfect for a tapas-style spread at your next gathering. Enjoying them warm with a glass of wine sounds enticing!
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Mini Pastries: Cut the pastry sheets into smaller squares for bite-sized snacks, perfect for parties and gatherings. These little treats will be a hit, capturing everyone’s attention in a delightful way.
Explore these variations and let your creativity shine in the kitchen!
Expert Tips for Pastelitos de Coco
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Don’t Overfill: Avoid putting too much coconut mixture in your pastries, as it can lead to sogginess during baking.
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Keep It Flaky: Use a nonstick baking sheet to ensure the pastries lift easily once baked. This helps maintain their delicate texture.
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Storage Wisdom: To keep your pastelitos crispy, store them at room temperature for up to 2 days. Refrigerate afterward, and reheat them in the oven for best results.
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Egg Wash Essentials: Brush the pastries thoroughly with the egg wash to achieve that golden, glossy finish, enhancing both appearance and flavor.
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Make Ahead: If you’re preparing for a gathering, consider freezing unbaked pastelitos for up to 3 months; bake them directly from frozen for fresh pastries anytime.
These expert tips will help you craft the perfect pastelitos de coco every time!
How to Store and Freeze Pastelitos de Coco
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Room Temperature: Store the baked pastelitos at room temperature for up to 2 days in an airtight container to maintain their crispiness.
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Fridge: If you need to store them longer, place the pastelitos in the refrigerator for up to 5 days. Reheat in the oven to restore their flaky texture.
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Freezer: For longer storage, unbaked pastelitos can be frozen for up to 3 months. Bake them straight from frozen, extending the baking time slightly to ensure they’re thoroughly cooked.
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Reheating: To reheat, use the oven to regain that wonderful crispiness. Simply warm them at 350°F (175°C) for about 10-15 minutes. Enjoy your delicious pastelitos de coco!
Pastelitos de Coco Recipe FAQs
How do I select the right grated coconut for my pastelitos?
Absolutely! When choosing grated coconut, look for prepackaged coconut in syrup for convenience, as this saves time and ensures the right flavor. If you prefer homemade, use fresh grated coconut and mix it with sugar to taste and a bit of water to create a syrupy texture. The coconut should be moist and sweet, without any dark spots or signs of spoilage.
How should I store my pastelitos de coco?
For sure! Store your baked pastelitos at room temperature in an airtight container for up to 2 days to keep them crispy. If not consumed within that time, transfer them to the refrigerator where they can last about 5 days. Just remember, to maintain their flaky goodness after refrigeration, reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
Can I freeze unbaked pastelitos?
Yes, you can! Unbaked pastelitos de coco are perfect for freezing. Simply assemble the pastries, then freeze them on a baking tray until solid. Transfer them into a freezer-safe bag or container where they’ll stay good for up to 3 months. When ready to bake, just place them directly in the oven from frozen, extending the baking time by about 5-10 minutes.
What if my pastry gets soggy?
A common hiccup, but don’t worry! To avoid sogginess, ensure you don’t overfill your pastries with coconut filling. Also, remember to seal the edges well. If you notice the pastries soggy after baking, try placing them back in the oven for a few minutes to crisp them up.
Are pastelitos de coco suitable for various dietary needs?
Very much so! While they contain wheat and eggs, making them unsuitable for those with gluten or egg allergies, they can be tailored for some dietary preferences. For a vegan version, try using store-bought vegan puff pastry and substitute the egg wash with a little almond milk for brushing. Always check the packaging for any allergens present.
Can I use other fillings besides coconut?
The more the merrier! You can absolutely get creative with your pastelitos. Instead of grated coconut, consider using fillings like guava paste or even a savory cheese mixture. Just remember to maintain the three-ingredient simplicity, and enjoy refurbishing this delicious pastry into many delightful variations!
Pastelitos de Coco: Irresistible 3-Ingredient Treat You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a cookie sheet with parchment paper.
- Unfold one thawed pastry sheet, cut into 9 equal squares.
- Place 1-2 tablespoons of the grated coconut mixture onto the center of each square.
- Cut the second pastry sheet into squares and place over the filled ones; seal the edges.
- Brush the tops with the whisked egg for a golden finish.
- Bake for 25-30 minutes until puffed and golden brown.
- Simmer equal parts water and sugar in a saucepan until fully dissolved, then cool.
- Brush the warm pastelitos with the simple syrup before serving.