Equatorial Guinean Coconut Almond Pastry

Ingredients

The Equatorial Guinean Coconut Almond Pastry is an adaptation of the Dutch dish called Letterbanket. While the original Dutch recipe uses almond paste as the main filling, the Equatorial Guinean version incorporates coconut to add a tropical twist. Additionally, the Equatorial Guinean pastry is typically made with local ingredients and spices that are commonly used in Equatorial Guinea cuisine, giving it a unique flavor profile that reflects the culinary traditions of the region. We alse have the original recipe for Letterbanket, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sliced almonds, for garnish Sliced almonds, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugar: 12g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, sugar, and salt. Use your fingertips or a pastry cutter 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 ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the ground almonds, sugar, milk, and almond extract to make the almond filling.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
6. 6.
   Spread the almond filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Sprinkle the shredded coconut over the almond filling.
8. 8.
   Carefully roll up the pastry, starting from one of the long sides, into a log shape.
9. 9.
   Place the pastry log onto a baking sheet lined with parchment paper.
10. 10.
    Brush the pastry with the beaten egg wash and garnish with sliced almonds.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
12. 12.
    Allow the pastry to cool before slicing into individual servings.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve a smooth texture.
• Shredded coconut — If using sweetened shredded coconut, adjust the amount of sugar in the filling accordingly.

Tips & Tricks

• For a more pronounced coconut flavor, toast the shredded coconut before sprinkling it over the almond filling.
• Serve the Equatorial Guinean Coconut Almond Pastry warm with a scoop of vanilla ice cream for a decadent dessert.
• If you prefer a sweeter pastry, you can sprinkle some powdered sugar on top before serving.
• Experiment with different types of nuts for the filling, such as cashews or macadamia nuts, to add variety to the recipe.
• If you don't have ground almonds, you can grind whole almonds in a food processor until finely ground.

Serving advice

Serve the Equatorial Guinean Coconut Almond Pastry as a dessert at special occasions or gatherings. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful combination of flavors and textures.

Presentation advice

To enhance the presentation of the Equatorial Guinean Coconut Almond Pastry, dust the sliced almonds with powdered sugar before garnishing the pastry. Serve it on a decorative platter or individual dessert plates for an elegant touch.