This Buko Pandan Kouign-Amann gives this traditional French pastry a Filipino twist by adding some Pandan powder and coconut.
Buko Pandan Kouign-Amann
Kouign-Amann is so exotic sounding right? I've had some of the best ones here in San Francisco at b.patisserie. They are the masters of making it oh so good. I never thought I would be able to make one until I took a croissant making class in Paris.
Using the basic croissant dough as a base I pressed in some sugar into the pastry before forming the iconic shape. You can easily make it at home just with a muffin tin.
How to make it
Follow my croissant recipe until you get to the lamination part. At turns 2 and 3 once it has been rolled out to it's full length sprinkle the dough liberally with sugar, then fold into thirds. Repeat for the last turn.
You can also just make a small portion (which is what the attached recipe walks through) and just use one of the portions of the dough.
Spray your muffin tin with coconut oil and set aside.
Roll out the pastry for forming and cut into 10 even squares. Sprinkle sugar on each of the squares on both sides taking care to press the sugar in.
Sprinkle the pandan powder and dried coconut. Take the corners of the squares and pinch them to the middle and place each pastry in a muffin cup.
Put in the refrigerator for about 30 minutes and pre-heat your oven to 400 degrees. Sprinkle with more sugar and bake for 20 minutes. Watch it for the last 5 minutes to make sure the sugar doesn't burn too much.
Once they are done baking work fast to take them out of the muffin tins and on to a wire rack to cool. If you wait too long the sugar will harden and it will be very hard to take them out.
Dust with more pandan powder and enjoy!
Ingredients
- ⅓ Croissant sheet
- 1 Cup Sugar
- ¼ Cup Pandan Powder
- 2 Tablespoons Dessicated Coconut
- Muffin Tin
- 1 Egg
- 1 Egg Yolk
- Pinch of Salt
Instructions
- Prepare Croissant Dough as per this recipe reserving one of the sheets. Spray a muffin tin with coconut spray and set aside. Mix the egg, egg yolk and salt and set aside.
- Lay out the sheet and dust with some sugar on both sides fully coating it. Roll it out to 20 in x 8 in. Cut into 10 equal squares.
- Dust with more of the sugar equally on both sides of the squares pressing down to make sure it sticks. Coat one side of each square with pandan powder and coconut.
- Take each square and gather corners until the touch in the middle, so that it looks like a semi pouch. Place each formed pouch in it's own muffin cup. Repeat for all 10 squares. Brush with the egg wash and dust with more sugar.
- Place in the refrigerator for 30 minutes. While it is chilling pre-heat oven to 375 degrees.
- Once cooled place in the oven and bake for 20 minutes until golden brown. Check at the 15 minute point to make sure the sugar is not getting too burnt.
- Take the pastries out of the muffin tin right away and cool in a cooling rack. If you let them cool in the tins, they will get stuck and it will be hard to take out. Be careful when taking them out as you are dealing with very hot sugar. Use a butter knife to lift it up and some tongs to help hold them.
- They are best enjoyed on the same day to eat.
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