coconut and toasted sesame pasties
during this quarantine, i have been slowly cleaning out my fridge/freezer/pantry and stumbled upon a lot of frozen shredded coconut - so here we are! these puff pastries are filled with coconut, salted egg yolk, and toasted sesame. a perfect blend of sweet, salty, and nutty. i cheated and used pre-made puff pastry. this can be made vegan!
12 oz thawed, finely shredded coconut (it has to be previously frozen! not the dried ones in the baking aisle!)
8in x 20in puff pastry sheet
¼ cup (and maybe a little more) of coconut milk. (i’m talking this kind, not the cow milk alternative)
¼ cup of plain white sugar, or even better, coconut sugar (if you have it!)
1/3 cup of toasted sesame seeds
¼ cup of un-toasted sesame seeds
optional - 2 salted egg yolks, grated
1 egg whisked, to make an egg wash (can substitute with honey diluted with water to make it vegan)
thaw out your pastry sheet and cut into 12 2x4in rectangles
in a wok, or pan, over low heat, pour your shredded coconut and sugar in. sweat it out, do not brown/toast the coconut
add in coconut milk, to make sure the mixture is moist, add add in additional coconut milk if needed.
turn off heat, stir in toasted sesame seeds and grated salted egg yolks
make sure your puff pastry is completely thawed out
for each 2x4in rectangle, place a heaping tablespoon of filling in
fold the pastry sheet in half, pushing the filling in while you seal the edges
it will seem like a lot of filling, but you just have to push the filling in while you seal the edges together
your final product should kind of resemble a ravioli
repeat until you run out of puff pastry sheets
using a fork, completely seal the outer edges of the pasties by pressing down, similar to how you would for a pie crust
apply egg wash and top with untoasted sesame seeds
bake at 375 for 20-22 minutes, it should be golden brown.
