Sri Lankan Coconut Short Eats – A Mouthwatering Snack Experience

Allergens

Wheat (gluten) - Dairy (butter) - Eggs - Tree Nuts (coconut and almond)

Ingredients

• 2 cups all
• purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1/2 cup ice water
• 1 1/2 cups freshly grated coconut
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg, ground
• 1/4 cup almond flour
• Egg wash (1 egg beaten with a splash of water)

Instructions

1. In a large bowl, combine the all purpose flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, mixing until the dough just comes together. Shape into two equal sized disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. In another bowl, mix the coconut filling ingredients: grated coconut, sugar, cardamom powder, cinnamon powder, nutmeg, and almond flour. Set aside.
3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Remove the dough from the refrigerator and roll out one disk on a lightly floured surface. Cut into 2 inch squares. Place a dollop of the coconut filling in the center of each square. Moisten the edges with water, fold in half to enclose the filling, and seal the edges by pressing with a fork. Repeat with the remaining dough.
5. Arrange the filled pastries on the prepared baking sheet, spacing them about 1 inch apart. Brush with egg wash and bake for 20 25 minutes or until golden brown. Cool on a wire rack before serving.

Chef’s Insight

The key to achieving a flaky crust is using cold butter and ice water when preparing the dough.

Notes

Adjust the spices according to your preference.