Every now and then I get really, really obsessed with a particular flavour or ingredient. I’ve been in danger of switching the target of my fickle foodie love to speculoos – I mean really, who doesn’t love biscuits smushed together with syrup? – but the sun’s shining and I’ve truly fallen for strawberry and coconut and oh my god I cannot stop jamming these tiny pastries into my pie hole.
With a little bit of oh-so-British sweetness teamed with the more exotic freshness of coconut, they’re the summertime cousin to the warmer months’ cinnamon rugelach. And as a bitesize morsel that can be prepared a few days ahead and doesn’t wilt in the sun, they’d also be superb for picnics and barbecues. I guarantee that despite their unassuming exterior, this little bite of summer will not disappoint.
Adapted from The Smitten Kitchen Cookbook
Makes 32 pastries
Using a sharp knife to cut the dough into slices (step 8) will work, but for less drag use a pizza cutter.
For the cream cheese, low fat works absolutely fine and helps to balance out all that butter guilt!
150g low fat cream cheese
160g plain flour
1tbsp icing sugar
4 tbsp jam
6 tbsp desiccated coconut
Icing sugar, to decorate
1) To make the dough, using an electric whisk, beat together the butter and cream cheese until light and fluffy.
2) In a small bowl, combine the flour and icing sugar, and add to the cream cheese and butter mixture, beating on the lowest speed until just combined. If your whisk’s lowest speed is still pretty fast (mine is) do this by hand with a metal spoon – you might need to get your fingers in there to fully bring the dough together.
3) Scrap the dough into a large piece of clingfilm, wrap well and chill in the fridge for two hours.
4) When the dough has chilled, divide it into to halves and pop one back into the fridge while you prepare the other.
5) On a well-floured surface, roll out the dough into a circle (or squircle, we’re easy-going around here) about 30cm in diameter.
6) Quickly heat the jam in a small saucepan to thin it out a little, then spread it over the dough using the back of a teaspoon or a pastry brush.
7) Sprinkle the coconut liberally over the top.
8) Cut the dough into 16 slices (like a pizza!). Starting from the outside edge, roll each slice tightly inwards and transfer to the baking tray, spacing them about 1 inch apart, taking care to tuck the point underneath.
9) When all the slices have been rolled, pop the tray into the freezer for 15 minutes, or fridge for 30, and repeat using the second piece of dough. Preheat the oven to 160C.
10) When all the pastries are rolled and chilled, bake for 20-25 minutes, or until golden and puffed up. When baked, transfer the pastries to a wire rack immediately to prevent the jam acting like superglue as it cools. Sprinkle with icing sugar when cool.