Updated: Jan 5, 2020
I want to offer you the recipe to a classic Honduran sweet treat that is an amazing addition to any holiday dessert spread, and a wonderful treat you can bring to any holiday party or gathering.
Every time my mother made these, it was a big deal. When she made them during the holidays, they were even better! I took my mother's recipe and added my own twist. I decided to finish it off with a chocolate dip and some toasted coconut flakes. Additionally, I use the same butter crust that I use for pies, except in place of water I add cold coconut milk.
Here's What You'll Need:
300 grams King Arthur Organic All-Purpose Flour
150 grams Unsalted Butter, cold and cubed
50-100 grams Coconut Milk, cold
1 Half Pineapple
100 grams Brown Sugar
1 Egg (for egg wash)
100 grams Semi-Sweet Chocolate
2 tablespoons Coconut Milk
100 grams toasted Coconut Flakes
You can make the crust many ways. Add the flour either to the bowl of a food processor, kitchen aid mixer with the whist attachment or onto the countertop if mixing by hand.
Slowly add chunks of butter into the flour mixer. If using a food processor, pulse the butter in. If you using a kitchen aid with the whisk attachment like I did, keep it at a low speed. If mixing by hand, squeeze the butter in!
Once you add all of the butter in and have a crumbly mixture, slowly pour the cold coconut milk in while pulsing or mixing. I would use the measurement as a guide, but you don't want to add too much. You want the dough to just come together. See the above picture of the consistency in the whisk when I stopped.
Once you finish your mix, gently knead the dough into a disk and wrap in parchment paper. Transfer to the freezer for 20 minutes, or the fridge for an hour (or until you're ready to use it).
While your dough is cooling, you can make your caramelized pineapple mixture. Dice half of the pineapple into disks, then strips, and finally small cubes. Add the cubes to a skillet.
Put your burner on medium heat and add the brown sugar. You can add less or more sugar, depending on your preference.
Allow the mixture to bubble up while you stir it, for about 5-10 minutes. Once you have a nice bubbling caramelization, put the heat to a simmer.
After a 5 minute simmer, transfer your caramelized pineapple mixture to bowl or container and put into the freezer to cool.
Preheat your oven to 375 Fahrenheit
Once your dough has chilled sufficiently, dust your work surface a bit and roll it into a thin rectangle. You should be able to cut 8 disks out of the dough. I used some mini tart pans as my cutting device. A cookie-cutter or plastic cup will do as well.
Take out your filling and place 1.5 tablespoons into the center of each disk.
Close the disk into a half-moon shape by taking the top side and bringing it over the filling onto the bottom side.
Use a fork to close the edges of the pastelito.
Crack one egg into a bowl and whisk for your egg wash. Brush each pastelito generously with the egg wash.
Bake pastelitos for 20-25 minutes, or until golden brown.
While your pastelitos are baking, you can make your chocolate dip. I chose the easy way and microwaved the chocolate with the coconut milk.
Five minutes before you plan to take your pastelitos out of the oven, add the coconut flakes to the sheet pan in a separate area so that they can toast and turn brown.
Remove the sheet pan from the oven once you achieve the color you desire on the coconut flakes and the pastelitos.
Dip each pastelito, fresh out of the oven, into the chocolate as you desire. You can also drizzle onto them. Top with coconut flakes.
You may need to let them cool, but as usual, I ate them straight away. Enjoy.