Seychellois Coconut Jalousies

Ingredients

In this adaptation, the traditional French jalousies are transformed into a Seychellois delight by incorporating the flavors of coconut, which is a staple ingredient in Seychellois cuisine. The original recipe is modified to include a coconut filling, adding a tropical twist to the classic French pastry. We alse have the original recipe for Jalousies, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (90g) desiccated coconut 1 cup (90g) desiccated coconut
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the desiccated coconut, granulated sugar, coconut milk, and vanilla extract. Mix well until the filling is evenly combined.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle of about 1/8 inch thickness.
6. 6.
   Cut the dough into rectangular strips, approximately 4 inches wide and 6 inches long.
7. 7.
   Spoon a generous amount of the coconut filling onto one half of each dough strip, leaving a small border around the edges.
8. 8.
   Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to create a decorative pattern along the sealed edges.
9. 9.
   Place the jalousies on the prepared baking sheet and brush the tops with the beaten egg wash.
10. 10.
    Bake for 20-25 minutes, or until the jalousies are golden brown.
11. 11.
    Remove from the oven and allow them to cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Desiccated coconut — Make sure to use unsweetened desiccated coconut for an authentic flavor and texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is evenly distributed.

Tips & Tricks

• For an extra tropical touch, you can add a pinch of ground cinnamon or cardamom to the coconut filling.
• If you prefer a sweeter jalousie, you can sprinkle some additional granulated sugar on top before baking.
• Serve the jalousies warm with a scoop of vanilla ice cream for a delightful dessert.

Serving advice

Serve the Seychellois Coconut Jalousies as a delicious breakfast pastry or as a delightful dessert. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the jalousies on a serving platter, dust them with powdered sugar, and garnish with a sprinkle of toasted coconut flakes for an attractive presentation. Serve them on colorful tropical-themed plates to enhance the Seychellois experience.