Greetings dear community, when my daughters were little they used to buy some very tasty mini coconut empanadas in a nearby winery, these traditional sweets practically disappeared from the wineries and bakery of my city many years ago, I was always very curious to know how they prepared them, Today motivated by my daughter I made some coconut empanadas but I also added pineapple to the sweet, the result has brought us many memories, at the same time I am proud that only the memory of the flavor has guided me to make this recipe . That is why here I share the step by step and I hope that my Venezuelan compatriots still remember these empanadas.
Ingredientes para la masa: 2 cucharadas de mantequilla, 6 cucharadas de azúcar, 1 cucharada de esencia de vainilla, 2 tazas de harina de trigo , 6 cucharadas de almíbar de papelón
Ingredient for the filling:1 small coconut, 3 slices of pineapple, 250 grams of sugar, 8 cloves, 3 cups of water.
Ingredients for the dough: 2 butter spoons, 6 tablespoons sugar, 1 tablespoon of vanilla essence, 2 cups of wheat flour, 6 tablespoons of papelón syrup.
Preparación del relleno / Preparation of the filling
Extract the water from the coconut, peel it and scratch the pulp in a pot.
Add two cups of water and the sugar and cloves, bring the pot to low heat until the coconut is soft.
Chop the pineapple into squares and pour it into the pot, add the other cup of water and continue cooking until the sweet takes consistency and reduces its volume. Remove from heat and let cool.
Preparación de la masa / Preparation of the dough
In a bowl, place two tablespoons of butter, mix with the help of a fork, add the vanilla essence and continue mixing until the mixture is homogeneous.
Add the flour little by little and mix with your hands, alternate the flour with the tablespoons of papelón syrup and knead well until the mixture is detached from the hands and is manageable.
Armar las empanadas / Assembling the empanadas
On a smooth surface, (I placed a plastic bag for convenience) roll the dough with a rolling pin until it is half a centimeter thick or a little less, with a cutter cut circles, add a little of the coconut filling with pineapple in the center and fold the circle into a half moon to form the empanada, gluing the edges with the help of a cutlery.
Grease a tray and place the empanadas, take them to the oven for approximately 30 minutes or less or until golden brown.
Resultado / Result
This result has been the one that has moved me the most so far in my stay at Hive, I feel that every day I am improving more in my way of baking and making recipes, I feel very motivated and happy, the taste of coconut empanadas With pineapple it is incredible and my family loved it, I hope you will be encouraged to make this recipe that I share with you with great affection.
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¡Muchas gracias por leer! / Thanks so much for reading!