Buko Pandan Koukin-Amann
This Buko Pandan Kouign-Amann gives this traditional French pastry a Filipino twist by adding some Pandan powder and coconut.
Servings: 10 Servings
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.