Parisian with strawberries and coconut

Name: Parisian with strawberries and coconut - Niculina M.
Ingredients: I used for the dough: 1 kg of white flour 650 a pinch of salt 2 packets of dry yeast 500 ml of milk 4 tablespoons of brown sugar 4 tablespoons of oil For the filling: 300 g of frozen strawberries 1 cu

Dessert - Parisian with strawberries and coconut by Niculina M. - Recipia

Strawberry and Coconut Pastries After a day of making croissants, I decided to change things up a bit while keeping the idea of a yeast dough. I used homemade strawberry jam, combined with coconut and spices, and tested the recipe again, this time in the form of pastries. The process isn't complicated, but it does involve a few meticulous steps with the filling. I loved how the dough turned out and how it pairs with the flavorful filling. Quick Info Total time: approx. 3 hours (including rising and cooling the filling) Preparation time: 40-50 minutes Rising time: 1-1.5 hours Baking time: 20-30 minutes Servings: 20-24 pastries, depending on size Difficulty: medium Recipe type: homemade yeast dough dessert Ingredients For the dough: 1 kg all-purpose flour (type 650) a pinch of salt 2 packets of dry yeast (14 g total) 500 ml milk (slightly warmed, not hot) 4 tablespoons brown sugar 4 tablespoons oil For the filling: 300 g frozen strawberries 1 cup white sugar 1/2 cup brown sugar 1 cinnamon stick 5 cardamom pods 3 star anise 1 teaspoon lavender flowers 1 tablespoon rose water 1/2 cup water 2 handfuls shredded coconut 1 egg for brushing Instructions 1. Preparing the dough In a large bowl, mix the flour with the salt, brown sugar, and oil. Add about half of the warm milk. In a small bowl, combine the dry yeast with 1 teaspoon of sugar, 1 teaspoon of flour, and 3-4 tablespoons of the warm milk. Mix and let it sit for 5 minutes to activate the yeast. Pour the yeast mixture over the flour, then start kneading. Gradually add the remaining milk, kneading until you achieve an elastic, homogeneous dough that doesn’t stick too much to your hands and springs back when pressed with a finger. Let it rise in a warm place, covered, until it doubles (or even triples) in volume – this takes about 1-1.5 hours, depending on the kitchen temperature. 2. Strawberry and coconut filling In a small saucepan, combine the white sugar, brown sugar, cinnamon stick, cardamom pods, star anise, lavender flowers, rose water, and 1/2 cup of water. Place over medium heat and let it simmer until the sugar melts and the syrup begins to thicken (about 5-10 minutes, but this depends on the heat). Remove from heat and strain to eliminate the spices and flowers. Pour the strained syrup back into the saucepan, place it over heat, and add the frozen strawberries. Let it simmer until the fruit is well cooked and the liquid reduces. Remove from heat and blend with an immersion blender or a mixer until you achieve a thick paste. Allow the jam to cool completely. Once cooled, mix in 2 handfuls of shredded coconut until well combined. 3. Forming the pastries After the dough has risen, tear off suitable pieces (about the size of a small tennis ball or to your eye), and place them on a work surface. Roll out each piece with a rolling pin to form rectangles. At one end, make horizontal cuts in the dough (1/3 of the length) with a knife. Place a tablespoon of filling in the center of each rectangle. Fold: bring the uncut side over the filling, then pull the cut side over the top. Arrange the pastries on a baking tray lined with parchment paper, with the cut side facing up. Brush with beaten egg. Bake in a preheated oven at 180°C (or 170°C for fan ovens) until the pastries are nicely golden brown, about 20-30 minutes, depending on your oven. Why I make this recipe often I enjoy working with yeast dough, and this recipe consistently turns out well, even when I change the shape. The filling is slightly different from a classic jam – the spice flavors really come through, and the coconut adds texture. The pastries keep well for a day or two and are great for breakfast or a snack. Tips and Variations Tips If you have time, let the filling cool completely before adding it to the dough to avoid softening the pastry. Don’t add all the milk at once to the dough; the flour may absorb it differently. Don’t make them too large, as they may remain raw in the middle or the filling may leak. Substitutions If you don’t have rose water, you can skip it or use a bit of vanilla extract. Frozen strawberries can be replaced with other berries if you prefer. Variations The same shape can be made with a different jam filling, even store-bought, but without the listed spices, the flavor will be simpler. You can add a bit of grated lemon zest to the dough for extra flavor. Serving Ideas The pastries are good both warm and cold. You can dust them with a little vanilla sugar or serve with plain yogurt. Frequently Asked Questions Can I make the dough the night before for the next day? Yes, you can leave the kneaded dough, covered, in the refrigerator overnight. It will rise more slowly, and in the morning you can shape it directly. Can I use store-bought strawberry jam for the filling? Yes, but it won’t have the same complex spice flavor or coconut texture. It may turn out more liquid, so be careful not to make it too soft. Can I freeze the baked pastries? Yes, they can be frozen after baking and then reheated in the oven. However, the fresh texture is more pleasant. What can I brush the pastries with if I don’t have an egg? You can brush them with a little milk or a mixture of milk and a bit of sugar. Nutritional Values Approximately, one pastry (from 22 pieces) has about 180-200 kcal. Protein: 4-5 g Carbohydrates: 35-40 g Fat: 3-4 g These are approximate values and may vary depending on how much filling you use and the size of each piece. Sugar and flour are the main caloric ingredients. Storage and Reheating They can be stored at room temperature, covered, for up to 2 days. If you want to keep them longer, it’s best to freeze them. They can be reheated for a few minutes in the oven or microwave, but they become softer after reheating. They are best on the first day.

Parisian with strawberries and coconut

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