Pineapple and Coconut Sweet Empanadas,
Costa
Rica is one country that for sure like their sweet empanadas to be bake and not
fry. This country is home to very good quality of Chocolate, Coffee and home of
the Aguardiente. Favorite Empanada, is the Chiverre Empanada, which is a type
of white squash, similar to a pumpkin; but with white flesh; commonly prepared
during Easter Time, to indulge in a sweet after the Lent time, a time when the
Catholic Faith abstain from sweets.
Ingredients: dough
3 Cups all-purpose Flour
2 Tbsp. Granulated Sugar
½ tsp Salt
8 oz. unsalted butter, cold in cubes
2 large egg yolks, lightly beaten
4 to 6 Tbsp. of aguardiente (spirits) you could use
vodka
Ingredients: filling
1 Cup Milk
1/4 Cup of Sugar
1 tsp vanilla
1 lime, zest
1 Tbsp. cornstarch
2 Egg Yolks
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2 Cups Coconut, shredded, unsweetened, toasted
1 Cup Pineapple, small diced and caramelized and flambé
with aguardiente.
Preparation:
1. To
Prepare Dough follow Flaky Dough Method.
2. Steep
Milk with sugar, vanilla and Lime Zest. Sift with a mesh colander, and return
to casserole.
3. Mix
together egg yolk and cornstarch.
4. Incorporate
this mixture into the simmering milk, using the tempering technique. Stir until
thick and incorporate the other two ingredients.
5. Cool
before using in recipe.
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