Hawaiian Mpanatigghi

Ingredients

In this Hawaiian adaptation of Mpanatigghi, the traditional Italian ingredients like chocolate, almonds, and spices are replaced with pineapple, coconut, and macadamia nuts to infuse the dish with the flavors of Hawaii. The tropical twist adds a refreshing and vibrant element to the original recipe. We alse have the original recipe for Mpanatigghi, 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) cold water 1/4 cup (60ml) cold water
• 1 cup (240g) pineapple, finely chopped 1 cup (240g) pineapple, finely chopped
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut
• 1/2 cup (60g) macadamia nuts, chopped 1/2 cup (60g) macadamia nuts, chopped
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 37g, 16g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the pineapple, shredded coconut, macadamia nuts, brown sugar, cinnamon, and vanilla extract. Mix well to ensure all the ingredients are evenly incorporated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin sheet. Cut out circles using a round cookie cutter.
6. 6.
   Place a spoonful of the pineapple mixture onto each circle of dough. Fold the dough over to create a half-moon shape and seal the edges by pressing them together with a fork.
7. 7.
   Transfer the filled pastries onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
8. 8.
   Allow the Mpanatigghi to cool slightly before serving. Enjoy the tropical flavors of Hawaii in every bite!

Treat your ingredients with care...

• Pineapple — Make sure to drain any excess juice from the chopped pineapple to prevent the filling from becoming too watery.
• Macadamia nuts — Toast the macadamia nuts lightly before chopping them to enhance their flavor and add a subtle crunch to the filling.

Tips & Tricks

• For a more pronounced tropical flavor, add a teaspoon of freshly grated ginger to the filling mixture.
• Serve the Mpanatigghi warm with a scoop of coconut ice cream for an indulgent dessert.
• If you prefer a sweeter pastry, sprinkle some powdered sugar on top before serving.
• Experiment with different tropical fruits like mango or passion fruit for a variation in flavors.
• These pastries can be made ahead of time and stored in an airtight container for up to 3 days.

Serving advice

Serve the Hawaiian Mpanatigghi as a delightful dessert or a sweet treat during special occasions. Pair it with a cup of freshly brewed Hawaiian coffee or a tropical fruit-infused iced tea for a complete Hawaiian experience.

Presentation advice

Arrange the Mpanatigghi on a platter, dusted with powdered sugar, and garnish with a sprig of fresh mint or a slice of pineapple for an elegant touch. The golden-brown pastries with their enticing filling will surely impress your guests.