Pastelitos de Coco (Cuban Coconut Pastries) Recipe
If you’ve ever visited a Cuban bakery, you know there’s nothing quite as enchanting as the aroma of flaky, buttery pastries filled with luscious coconut. Pastelitos de Coco (Cuban Coconut Pastries) are one of those iconic treats that instantly transport you to a sunlit kitchen with the promise of sweet memories and big flavors. With layers of golden puff pastry brimming with syrupy coconut and finished with a glossy sugar glaze, these pastries are the irresistible, crowd-pleasing dessert you’ll crave with every coffee break.
Ingredients You’ll Need
Making Pastelitos de Coco (Cuban Coconut Pastries) is a breeze with just a handful of flavorful ingredients. Each one brings a unique texture or sweetness, coming together to create pastry perfection.
- Puff Pastry Sheets: The essential base for that irresistible, flaky crunch; use store-bought for convenience and consistent results.
- Grated Coconut in Syrup: Lends a rich, tropical sweetness and chewy texture—look for the canned variety to make things easy.
- Large Egg: Whisked and brushed on top, this gives your Pastelitos a beautiful, golden sheen and extra crispness.
- Granulated Sugar: For crafting a simple syrup that adds a glossy finish and a sweet pop after baking.
- Water: The perfect partner for sugar, it helps create the syrup that makes these pastries irresistible.
- Cuban Coffee or Café con Leche (for serving): Not strictly in the pastry, but a delicious sip alongside every warm bite elevates the full experience!
How to Make Pastelitos de Coco (Cuban Coconut Pastries)
Step 1: Preheat and Prep
Begin by heating your oven to 400ºF to make sure those pastries puff up just right. While it’s warming, line a cookie sheet with parchment paper. This simple step will prevent sticking and make cleanup a dream—plus, you’ll get golden undersides on every single pastelito!
Step 2: Shape and Slice the Puff Pastry
Unfold one of the puff pastry sheets and gently place it on your prepared cookie sheet. With a pizza cutter or sharp knife, slice the sheet into 9 equal squares. This creates the perfect individual servings and keeps things tidy.
Step 3: Add the Coconut Filling
Using a fork or slotted spoon (to leave excess syrup behind), spoon 1–2 tablespoons of the grated coconut onto each pastry square. Be careful not to overload—too much syrup can make the pastry soggy, and you want that signature crisp, flaky bite.
Step 4: Top with the Second Sheet
Gently unfold the second puff pastry sheet and slice it into 9 squares, just like before. Carefully place each square over the coconut-filled bases, sandwiching the sweet filling inside.
Step 5: Egg Wash for Shine
Whisk the egg and use a pastry brush to lightly coat the tops of your pastelitos. This simple touch ensures an irresistibly glossy, golden finish that’s pure bakery magic.
Step 6: Bake
Slide the tray into your preheated oven and bake for 25–30 minutes, or until they’re puffed up and deliciously golden on top. Don’t worry if you see a little coconut syrup escaping; that’s just part of their homemade charm!
Step 7: Make the Simple Syrup
While the pastries bake, combine the sugar and water in a small saucepan. Bring to a gentle boil, then lower the heat and let it simmer for about 2 minutes. This syrup will become your finishing touch. Remove from heat and let it cool as the pastelitos bake.
Step 8: Brush and Serve
As soon as the pastries come out of the oven, let them cool just a bit. Then, gently brush each one with your cooled simple syrup for a glossy glaze. For the authentic experience, serve up your Pastelitos de Coco (Cuban Coconut Pastries) with a hot cup of café cubano or creamy café con leche, and savor every bite.
How to Serve Pastelitos de Coco (Cuban Coconut Pastries)
Garnishes
For a little flourish, dust the tops with extra shredded coconut or a whisper of powdered sugar right after glazing. This adds a pretty contrast and a hint of extra coconut flavor—simple but oh-so-lovely.
Side Dishes
Pastelitos de Coco (Cuban Coconut Pastries) are the perfect companion to a robust café cubano or velvety café con leche. If you’d like a little more, a bowl of fresh fruit or a side of creamy vanilla ice cream makes a dreamy contrast to the flaky, syrup-soaked pastry.
Creative Ways to Present
Stack them in a rustic tower on a bakery stand, or arrange them on a platter lined with palm leaves for a true island vibe. For parties, serve each pastelito in a colorful cupcake wrapper—they’re just the right size for single servings and easy sharing!
Make Ahead and Storage
Storing Leftovers
If you manage to have any Pastelitos de Coco (Cuban Coconut Pastries) left after your first go, keep them in an airtight container at room temperature for up to two days. They’ll stay deliciously soft on the inside and flaky on the outside.
Freezing
You can absolutely freeze these pastries! Allow them to cool completely, then wrap each pastelito in plastic wrap and place in a zip-top freezer bag. They’ll keep well for about a month—just thaw on the counter when you get a craving.
Reheating
To restore that perfect crispness, reheat Pastelitos de Coco (Cuban Coconut Pastries) in a 350ºF oven for about 5–7 minutes. Skip the microwave, which can make them soggy, and enjoy that freshly-baked texture all over again.
FAQs
Can I use unsweetened coconut instead of coconut in syrup?
Sweetened grated coconut in syrup is traditional for Pastelitos de Coco (Cuban Coconut Pastries), but if you’re in a pinch, you can use unsweetened and mix it with simple syrup and a bit of vanilla. The texture and flavor will be a little different but still delicious.
Do I need to thaw puff pastry before using?
Definitely! Thawed puff pastry is much easier to handle and will rise beautifully in the oven. Just follow the thawing instructions on the package for best results.
Can I make these pastries ahead of time?
Yes! You can assemble Pastelitos de Coco (Cuban Coconut Pastries) ahead and refrigerate them—uncooked and covered—overnight. Just bake them fresh the next morning for a warm, flaky treat.
Is there a vegan version of this recipe?
Absolutely—swap out regular puff pastry for a vegan brand, use coconut or other plant-based syrups, and brush with plant milk instead of egg for the glaze. You’ll still get those classic flavors and lovely layers!
What if my filling leaks during baking?
A little syrup leakage is totally normal with Pastelitos de Coco (Cuban Coconut Pastries)! The filling should still be gooey and sweet inside. Next time, drain the coconut well before filling, and be careful not to overfill for the cleanest, neatest pastries.
Final Thoughts
If you’re ready to brighten up your table with something sweet, flaky, and brimming with tropical flavor, these Pastelitos de Coco (Cuban Coconut Pastries) are calling your name. Trust me—it’s a recipe you’ll return to again and again, whether you’re hosting friends or just treating yourself to a little joy with your morning coffee!
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Pastelitos de Coco (Cuban Coconut Pastries) Recipe
- Total Time: 45-50 minutes
- Yield: 18 pastries 1x
- Diet: Vegetarian
Description
A delightful recipe for Pastelitos de Coco, traditional Cuban coconut pastries made with layers of puff pastry filled with sweet grated coconut, perfectly baked to a golden brown finish. These pastries are a heavenly treat that pairs wonderfully with a cup of Cuban coffee or cafe con leche.
Ingredients
Puff Pastry Sheets:
- 1 package puff pastry sheets (thawed, like Pepperidge Farm)
Coconut Filling:
- 17 ounces grated coconut in syrup
Egg Wash:
- 1 large egg (whisked)
Simple Syrup:
- 1/3 cup water
- 1/3 cup granulated sugar
Serving Suggestions:
- Cuban Coffee
- Cafe Con Leche
Instructions
- Preheat Oven: Heat the oven to 400ºF and line a cookie sheet with parchment paper.
- Prepare Pastry: Unfold a pastry sheet and cut it into 9 squares. Add grated coconut onto each square.
- Layer Pastries: Place another pastry sheet cut into squares on top of the coconut-filled ones.
- Brush with Egg Wash: Brush each pastry with egg wash for a flaky crust.
- Bake: Bake for 25-30 minutes until golden brown.
- Make Simple Syrup: Boil water and sugar to make a simple syrup, then brush it over the baked pastries.
- Serve: Let the pastries cool slightly and enjoy with Cuban coffee or cafe con leche.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pastelitos de Coco, Cuban Coconut Pastries, Coconut Pastries Recipe, Cuban Dessert, Puff Pastry Coconut Pastries
