Puff pastry cones filled with Pineapple and coconut

Recipe for Puff pastry cones filled with Pineapple and coconut

Hello! Today you will learn how to prepare some delicious and crispy puff pastry cones filled with a sweet and tropical mixture of pineapple and coconut. This dessert combines the flaky texture with refreshing tropical fruit flavors, perfect for sharing with family or at special gatherings. The simplicity of their preparation makes them an excellent option for a sweet craving at any time.

Preparation time

To help you organize your time in the kitchen, here is a detail of the approximate duration of each stage:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 15 cones
• Difficulty: Easy

Ingredients

For the cones

• 1 sheet of puff pastry, preferably fresh or thawed but cold

For the pineapple and coconut filling

• 1 cup crushed pineapple, can be fresh or canned pineapple, well drained
• 1 cup shredded coconut, fresh or dry
• ½ cup of condensed milk, to add sweetness and smoothness
• ½ cup heavy cream, to add creaminess
• 1 tablespoon of butter

Note: If you don't have puff pastry, you can use shortcrust pastry, although the texture will change a bit. Also, dry shredded coconut can be rehydrated by mixing it with a little heavy cream to prevent the filling from being too dry.

Utensils we will use

• Medium frying pan
• Sharp knife and cutting board
• Mixing bowl
• Stirring spoon
• Kitchen brush (optional)
• Metal mold or cone to shape the cones (you can use aluminum foil cones as a homemade alternative)
• Preheated oven and baking sheet

Preparation

1. Preparation of the pineapple and coconut filling

1. Heat the butter: Place the butter in the pan over medium heat until completely melted.
2. Add the crushed pineapple: Add the pineapple and cook, stirring to remove excess liquid and concentrate the flavor, until you notice the mixture thickens slightly.
3. Add the shredded coconut: Mix the coconut well so that it integrates with the pineapple.
4. Pour in the condensed milk and heavy cream: Incorporate these ingredients and cook gently until you get a homogeneous and creamy mixture—it should not be liquid.
5. Remove from heat and let cool: It is important that the filling is at room temperature so that it does not moisten the dough when filling the cones.

2. Assembly of the cones

1. Prepare the puff pastry: On a clean, cold surface, spread out the puff pastry sheet and cut it into squares of approximately 8×8 cm.
2. Form the cones: Take a square, place a cone mold or a homemade one, and wrap the dough around the mold, overlapping the edge slightly to close.
3. Seal the edges: Gently press with your fingers or with a little water so that the dough is well sealed and does not open during baking.

3. Baking

1. Place the cones on a tray: Place the cones on a baking tray lined with parchment paper or a silicone mat, with the seam facing down to prevent them from opening.
2. Bake at 180º C: Preheat the oven and bake the cones for 15 minutes or until golden and crispy.
3. Remove from the oven and unmold: Carefully remove the metal molds while the cones are still warm so they retain their shape.

To finish and serve

Fill each cone with the cold pineapple and coconut mixture using a spoon or pastry bag so they are well filled without breaking the dough. You can decorate with a pinch of shredded coconut on top or a small slice of pineapple for a fresh and decorative touch. Serve immediately to enjoy the contrast between the dough that still retains a bit of warmth and the sweet and creamy filling.

I want to share these tips with you

• Use very cold dough: This helps to form the cones without the dough sticking or losing its shape.
• Do not overfill the filling: Use just the right amount to prevent it from spilling during cooking.
• Seal the edges well with water: If the dough is not sealed well, the cones may open in the oven.
• Preheat the oven: A hot oven ensures a crispy and golden puff pastry.
• Cool the filling before using: This prevents the dough from getting soggy and losing texture.
• Brush the cones with a little beaten egg: This gives them shine and an appetizing golden color.

Nutritional Information

• Calories: 190 kcal per cone
• Proteins: 2 g
• Fats: 10 g
• Carbohydrates: 23 g
• Fiber: 1.5 g

Estimated values per serving, may vary depending on the specific ingredients used.

5 keys to make it perfect

• Keep the batter cold: Working with cold dough prevents it from losing its ability to form the characteristic flaky layers.
• Control the filling: Make sure it doesn't have excess liquid so that it doesn't moisten the dough and the cones don't open when baking.
• Bake on a rack or perforated tray: This allows heat to circulate and ensures they cook evenly and become crispy.
• Use metal molds to shape: This way the cones maintain a good presentation and do not deform in the oven.
• Cool the filling before filling: Prevent humidity from liquefying the dough and ruining the crispy texture.

When is it ideal to enjoy it?

These puff pastry cones filled with pineapple and coconut are ideal to enjoy on a spring or summer afternoon, when tropical flavors refresh and cheer. Perfect to accompany coffee or tea at family gatherings or with friends. In addition, they work very well as a light dessert at celebrations due to their individual size and their mild but memorable flavor. No matter the occasion, they are a sweet treat that always brings smiles and makes you want to repeat.