I fell in love with these Cuban Pastries while on vacation in Miami. I was so excited when I figured out how to duplicate them when I got home. For optimum quality, enjoy these pastries shortly after cooling, or on the same day they're baked.
I am Cuban and I love these, one trick my mom uses is brush a little diluted apricot jam on top for glazing delightful yummy!!!!! This recipe also works with Guava Paste.
Read MoreI am Cuban and I love these, one trick my mom uses is brush a little diluted apricot jam on top for glazing delightful yummy!!!!! This recipe also works with Guava Paste.
Easy peasy...made these with my toddler! Yummy...I didn't have canned grated coconut, I used orange flower water and golden syrup with some honey to wet the dry coconut...I added pine nuts...I tweak things...but I am sure the recipe is great by itself...it lends itself to creativity!
Difficult to find these ingredients in my area, but I made due. I used fillo dough, spread the layers with a diluted pineapple preserves mixture, and put a mixture of shredded coconut, honey, pina colada drink, and a splash of rum on the layers. I pulled the corners together and pressed to seal. My husband grabbed one right out of the oven and bit into it. He said the insides were like coconut napalm: very sticky, very coconut-y, but very delicious as well.
I once had these while visiting Puerto Rico. I had no idea how easy they were to make. Tasty little things and not too sweet. Thanks again for sharing!!! Reviewed during the Western region Allstar Faceless Frenzy 2012
im cuban and this was my first time making these. i grew up eating these pastelitos and boy they never get old! wonderful recipe!
extremely simple.. Thanks for sharing