Pasteles, Argentinean Caramel Coconut Filled Crescents

I miss school projects. I miss writing papers. Does that make me weird? My 14 year old brother often comes home with assignments that are a burden and trial for him, but seem so exciting and adventurous for me. Who doesn't like to make a large replica of the solar system with Styrofoam and paint....fun fun fun! The project this week was learning about South America. Nick was assigned Argentina as his focus, and he had to make a dish of food that they eat there. He wanted to make meat, but of course I convinced him dessert was the way to go...isn't it always? : ) This recipe may look daunting, just like a dreaded school project, but really it is easy and well worth it. My mom found this recipe on Allrecipes, and I tweaked it by making my own caramel filling instead of using store bought candies.

Totally okay if some of the filling spills out...no worries : )

Now this may look and sound complicated, but it isn't. You can do it! To help I drew some pictures to show you whats steps you will be taking. Please note, I almost failed art class.

Pasteles - Argentinean Caramel Coconut Filled Crescents
adapted from Allrecipes, yield 50 pieces

The dough:

Basically this is a pie dough recipe and you follow the same method

In large mixing bowl whisk together the following:

4 1/2 cups all purpose flour
3/4 cup powdered sugar
1 1/2 tsp baking powder
1/4 tsp + 1/8 tsp salt

Using paddle attachment run the mixer on low and add:

1 1/2 cups cold diced butter

Once butter is incorporated and broken down to pea sized pieces slowly add the following with mixer running:

10 1/2 TBS ice cold water

Mix only until dough comes together. Separate dough into 4 pieces flatten into a disk shape, cover with plastic wrap, and chill for 1 hour.

Meanwhile, make the filling. BE WARNED. THIS FILLING IS HIGHLY ADDICTIVE AND MIGHT NOT MAKE IT INTO THE DOUGH...YES, IT IS THAT GOOD.

Caramel Coconut Filling:

In large saucepan combine the following and whisk together:

8 oz granulated sugar, or 1 cup + 2 TBS
8 fl oz heavy cream
4 oz corn syrup

Bring to a boil over high heat and cook until 245 degrees. If you don't have a thermometer this will take a few minutes and the caramel will be done when it changes into a caramel color. Work quickly as the caramel can burn fast. Then add 3 TBS butter and return to a boil. Remove from heat and add:

1 TBS vanilla
1/2 cup heavy cream
3/4 cup unsweetened coconut.

Whisk to combine. Allow to set a few minutes before filling dough. Remove dough from fridge and on a well floured surface roll out each dough piece individually to an 1/8" thickness. Make sure you turn the dough many times, re flour, and make sure it isn't sticking to the surface or the rolling pin. Cut out 3-4" rounds using a circle cookie cutter or a kitchen cup or glass. You can re roll the dough scraps 3 times, make sure you chill them a few minutes before re rolling. Set circles on parchment lined pan. Place 1/2 tsp of filling onto each circle. Brush edges of circle with beaten egg and press to seal. Using a fork work your way around the edges and press down to ensure a tight seal. Brush the top of each pastry with the egg wash. Cut three small slits in the top on each pastry with a knife so the steam does not get trapped inside. Bake at 400 degrees for 15-20 minutes until golden brown. Some filling may spill out while baking, that is okay don't worry. Allow to cool and enjoy!