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This Buko Pandan Kouign-Amann gives this traditional French pastry a Filipino twist by adding some Pandan powder and coconut.
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.
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!
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