Rafiola Kokokarion are delightful, traditional Greek pastries that offer a unique twist on sweet treats by using a potato dough base. This combination creates a tender, slightly chewy texture that perfectly complements the rich, sweet coconut filling. The pastries are stuffed with minced glaceed fruit, adding bursts of jammy sweetness and color. Baked until just firm and white, they are finished with a delicate dusting of confectioners’ sugar. These treats are ideal for afternoon coffee, holiday gatherings, or as a special dessert that showcases authentic Mediterranean flavors. Simple to prepare with pantry staples, they are a crowd-pleaser for any occasion.
Rafiola Kokokarion (Coconut Pastries W/ Glace)
Description
Rafiola Kokokarion are delightful, traditional Greek pastries that offer a unique twist on sweet treats by using a potato dough base. This combination creates a tender, slightly chewy texture that perfectly complements the rich, sweet coconut filling. The pastries are stuffed with minced glaceed fruit, adding bursts of jammy sweetness and color. Baked until just firm and white, they are finished with a delicate dusting of confectioners' sugar. These treats are ideal for afternoon coffee, holiday gatherings, or as a special dessert that showcases authentic Mediterranean flavors. Simple to prepare with pantry staples, they are a crowd-pleaser for any occasion.Ingredients
Directions
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Boil potatoes in their jackets until fork-tender, then drain, peel, and remove any dark spots.
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Return peeled potatoes to the hot pan and dry over medium heat, shaking the pan constantly to evaporate excess moisture.
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Push the potatoes through a mill or ricer into a large bowl.
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Combine the riced potatoes with granulated sugar and salt.
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Allow the mixture to cool slightly, then add egg yolks and finely shredded coconut.
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Knead the mixture thoroughly until smooth and well-combined.
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Refrigerate the dough for 2 hours to firm up.
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Remove dough from the refrigerator and knead briefly until smooth enough to roll.
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If the dough is sticky, dust it lightly with flour.
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Roll the dough out on a floured surface to a 1/4-inch thickness.
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Cut the pastry into rounds using a 3 1/2-inch diameter glass or cutter.
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Mince the glaceed fruit finely.
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Place 1 tablespoon of minced fruit on the center of each pastry round.
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Fold each round in half to form a half-moon shape, sealing the edges tightly with a spatula or fingers.
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Place the stuffed pastries on a baking sheet.
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Bake in a preheated 350&# 194;°F (175ðC) oven for 15 minutes, or until firm and white.
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Remove from oven and cool for 10 minutes.
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Roll the pastries in confectioners' sugar and allow to cool completely before serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 1017.6kcal
- % Daily Value *
- Total Fat 80.6g124%
- Saturated Fat 64.8g324%
- Cholesterol 0.0mg0%
- Sodium 97599.0mg4067%
- Total Carbohydrate 76.8g26%
- Dietary Fiber 18.2g73%
- Sugars 33.3g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
In Crete, these pastries are traditionally cut with a serrated pastry cutter to produce an attractive decorative edging.
The potato dough can be tricky to manipulate; ensure it is sufficiently dried after boiling and chilled properly to prevent sticking.
Store finished pastries in a covered container at room temperature to maintain freshness.
