Sarawakian Sweet Pastry

Ingredients

In the original English Sweet Pastry, the filling typically consists of fruits or custard. However, in this Sarawakian adaptation, we incorporate local ingredients such as palm sugar and coconut to infuse the pastry with the distinct flavors of Sarawak. Additionally, we enhance the spices to create a more aromatic and vibrant taste profile. We alse have the original recipe for Sweet Pastry, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) 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 (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 9g)
• Carbohydrates: 34g (Sugars: 18g)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little 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, mix the grated palm sugar, desiccated coconut, ground cinnamon, ground cardamom, and ground cloves until well combined.
4. 4.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter.
6. 6.
   Place a spoonful of the palm sugar and coconut mixture onto each pastry circle. Fold the pastry in half and seal the edges by pressing them together with a fork.
7. 7.
   Brush the pastries with beaten egg wash and place them on the prepared baking sheet.
8. 8.
   Bake for 15-20 minutes, or until the pastries are golden brown.
9. 9.
   Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Palm sugar — Make sure to grate the palm sugar finely to ensure it blends well with the coconut and spices.
• Desiccated coconut — If you prefer a more textured filling, you can use shredded coconut instead of desiccated coconut.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of grated lime zest to the palm sugar and coconut mixture.
• If you don't have a round cookie cutter, you can use a glass or any circular object with a sharp edge to cut out the pastry circles.
• Serve the Sarawakian Sweet Pastry warm with a scoop of vanilla ice cream for a delightful dessert experience.

Serving advice

Serve the Sarawakian Sweet Pastry as a dessert after a traditional Sarawakian meal. It pairs perfectly with a cup of Sarawakian black coffee or a refreshing glass of pandan-infused iced tea.

Presentation advice

Arrange the Sarawakian Sweet Pastries on a platter and dust them with powdered sugar for an elegant touch. Garnish with a sprig of fresh mint or a sprinkle of desiccated coconut for added visual appeal.