Pastelitos de Coco (Cuban Coconut Pastries)

Ingredients

• 1 package, thawedpuff pastry sheets
• 482 g (17 oz)grated coconut in syrup
• 1 large, whiskedegg
• 79 ml (⅓ cup)water
• 67 g (⅓ cup)granulated sugar
• to tasteCuban coffee
• to tastecafé con leche

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set it aside.

2. 2

   Cut the pastry

   Unfold one pastry sheet on the prepared baking sheet. Use a knife or pizza cutter to divide it into 9 squares.

3. 3

   Add the coconut

   Use a fork or slotted spoon to place 1–2 tablespoons of grated coconut on each square. Leave excess syrup behind so the pastry does not become soggy.

4. 4

   Top the squares

   Unfold the second pastry sheet and cut it into 9 squares. Place one square over each coconut-topped pastry square.

5. 5

   Brush and bake

   Brush each pastry with the whisked egg. Bake for 25–30 minutes, until the tops are golden brown.

6. 6

   Make the syrup

   While the pastries bake, combine the sugar and water in a small saucepan. Bring to a boil, then lower the heat and simmer for 2 minutes. Take the pan off the heat and leave the syrup to cool.

7. 7

   Remove from oven

   Take the pastries out of the oven. Some syrup may have leaked onto the baking sheet; the filling will still be inside.

8. 8

   Brush and serve

   Let the pastries cool slightly, then gently brush them with the cooled simple syrup. Serve with Cuban coffee or café con leche.

What are pastelitos de coco?

Pastelitos de coco are Cuban pastries filled with sweetened coconut and enclosed in flaky pastry. They’re a familiar sight in Cuban bakeries, including those in Miami, and are often enjoyed with coffee.

This version uses ready-made puff pastry and coconut packed in syrup, so the filling and pastry are quick to assemble. A light brush of simple syrup adds a glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 6g protein, 33g carbs, 39g fat.

The puff pastry and added sugar provide much of the carbohydrate, while the pastry and coconut contribute fat; the egg and pastry provide some protein. Pair a pastry with coffee or café con leche, and add fruit on the side if you’d like a more balanced plate.

Choosing the coconut

Coconut in syrup: Use grated coconut from the syrup, rather than spooning a lot of liquid into the pastry. A fork or slotted spoon helps drain away excess as you portion the filling.

Pastry sheets: Thaw the sheets before unfolding so they can be cut and placed without cracking. Keep them cool while you prepare the filling.

Filling and sealing

Portion: Add 1–2 tablespoons of coconut to each of the 9 bottom squares. Keep the filling away from the edges, where syrup can interfere with the pastry layers.

Cover: Place a pastry square over each filled base. The recipe does not call for pressing or crimping the edges, so handle the tops gently and brush them with egg.

Getting a flaky, golden top

Egg wash: Brush the tops with the whisked egg to help them colour as they bake. Try to coat the pastry surface evenly.

Doneness: Bake at 200°C (400°F) for 25–30 minutes, checking for golden-brown tops. If syrup escapes onto the tray, that is expected and does not mean the filling is gone.

Making the simple syrup

Simmer: Bring the water and sugar to a boil, then simmer over low heat for 2 minutes. Remove the pan from the heat and allow the syrup to cool while the pastries bake.

Finish: Let the pastries cool slightly before brushing on the syrup. Use a gentle touch so the flaky tops are not crushed.

Serving with coffee

Cafecito: Serve the pastries with Cuban coffee for a traditional-style pairing. Café con leche is another option listed with the recipe.

Timing: These pastries are best served after a short cooling period, once the syrup has been brushed over the tops and the filling is no longer piping hot.

Recipe notes & tips

• Use a fork or slotted spoon to keep excess coconut syrup out of the pastry.
• Cut both pastry sheets into 9 similarly sized squares for even portions.
• Keep the pastry sheets cool while you work with the filling.
• Brush the egg wash over the tops in an even layer.
• Let the simple syrup cool before brushing it onto the pastries.

Variations

• Coffee pairing: Serve with Cuban coffee or café con leche.
• Extra coconut: Add closer to 2 tablespoons of grated coconut per square, while draining off excess syrup.
• Smaller pastries: Cut the pastry into more squares and use less filling in each.
• Less glaze: Brush on a thin layer of simple syrup for a subtler finish.

Common mistakes to avoid

• Too much syrup: Excess liquid can make the pastry soggy; lift the coconut out with a fork or slotted spoon.
• Overfilling: A heavy mound makes the squares harder to cover; stick to 1–2 tablespoons per square.
• Warm pastry: Soft pastry can be difficult to handle; keep the sheets cool as you assemble the squares.
• Skipping the egg wash: The tops may not colour as intended; brush each one before baking.
• Brushing while piping hot: The delicate pastry can be harder to handle; let it cool slightly first.

How to store

Store cooled pastries in an airtight container in the fridge and eat within 3 days. Reheat in an oven until warmed through to help restore some crispness.

Frequently asked questions