Pastelitos de coco (feuilletés cubains à la noix de coco)

Ingrédients

• 1 package puff pastry sheets (thawed (I used Pepperidge Farm))
• 17 ounces grated coconut in syrup
• 1 large egg (whisked)
• 1/3 cup water
• 1/3 cup granulated sugar
• Cuban Coffee
• Cafe Con Leche

Préparation

1. 1

   Preheat oven to 400ºF. Line a cookie sheet with parchment paper. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Unfold the second pastry sheet and slice it into 9 squares. Place each square on top of the squares with the grated coconut.

5. 5

   Brush egg wash on each one to get that flaky crust. Bake for 25-30 minutes or until the tops are golden brown.

6. 6

   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.

7. 7

   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!

8. 8

   Let the pastries cool slightly. Gently brush the pastries with simple syrup. Serve with cafecito and enjoy!