Nauruan Coconut Pastries

Ingredients

While Shekarbura is a traditional Azerbaijani pastry filled with nuts and spices, Nauruan Coconut Pastries have been adapted to incorporate the flavors of Nauruan cuisine. The original recipe has been transformed by replacing the nut filling with a sweet and creamy coconut filling, capturing the essence of Nauru's tropical environment. The pastry crust remains flaky and buttery, providing a perfect vessel for the coconut filling. We alse have the original recipe for Shekarbura, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) 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
• For the coconut filling: For the coconut filling:
• 2 cups (200g) desiccated coconut 2 cups (200g) 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
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• For the glaze: For the glaze:
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the desiccated coconut, granulated sugar, coconut milk, and vanilla extract for the filling. Mix well until all the ingredients are 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 pastry dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the coconut filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal.
7. 7.
   Transfer the filled pastries to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. 8.
   In a small bowl, whisk together the coconut milk and powdered sugar for the glaze. Once the pastries are cooled, drizzle the glaze over the top.
9. 9.
   Serve the Nauruan Coconut Pastries as a delightful sweet treat or dessert.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy filling.
• Desiccated coconut — If you prefer a finer texture, you can pulse the desiccated coconut in a food processor before using it in the filling.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the filling.
• If you prefer a sweeter glaze, you can increase the amount of powdered sugar.
• These pastries are best enjoyed fresh on the day they are made, but they can be stored in an airtight container for up to 3 days.

Serving advice

Serve the Nauruan Coconut Pastries as a delightful sweet treat with a cup of tea or coffee. They can also be served as a dessert alongside a scoop of coconut or vanilla ice cream.

Presentation advice

Arrange the Nauruan Coconut Pastries on a serving platter, dust them with powdered sugar, and garnish with a sprinkle of toasted coconut flakes for an elegant presentation.