These Rafiola Kokokarion are a delightful Cretan specialty that surprises with its unique texture. Instead of a traditional flour dough, these pastries use boiled potatoes to create a soft, tender shell that holds together beautifully. The filling is a simple yet elegant mix of finely shredded coconut and chopped glaceed fruit, offering bursts of sweetness and chewiness. Baked until firm but pale, they are finished with a generous dusting of confectioners’ sugar. These delicate treats are perfect for afternoon tea or as a special dessert for holidays. They pair wonderfully with strong coffee or tea, allowing the subtle coconut and fruity notes to shine through without being overly rich.
Rafiola-Kokokarion-Coconut-Pastries-W-Glaceed-Fruit
Description
These Rafiola Kokokarion are a delightful Cretan specialty that surprises with its unique texture. Instead of a traditional flour dough, these pastries use boiled potatoes to create a soft, tender shell that holds together beautifully. The filling is a simple yet elegant mix of finely shredded coconut and chopped glaceed fruit, offering bursts of sweetness and chewiness. Baked until firm but pale, they are finished with a generous dusting of confectioners' sugar. These delicate treats are perfect for afternoon tea or as a special dessert for holidays. They pair wonderfully with strong coffee or tea, allowing the subtle coconut and fruity notes to shine through without being overly rich.Ingredients
Directions
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Boil the potatoes in their jackets until fork tender, then drain and remove the skins, ensuring all spots are removed.
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Return the peeled potatoes to the 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 the granulated sugar and salt.
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Allow the mixture to cool somewhat, then add the egg yolks and finely shredded coconut.
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Knead the mixture until smooth and well combined.
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Refrigerate the dough for 2 hours.
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Remove the 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 board to a 1/4-inch thickness.
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Using a glass with a 3-1/2-inch diameter, cut the pastry into rounds.
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Mince the glaceed fruit.
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Place 1 tablespoon of the minced fruit on the center of each pastry round.
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Lift one side of the round with a spatula and fold it over the other half to form a half-circle.
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Press the edges together firmly to seal and place on a baking sheet.
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Continue stuffing and shaping until all dough is used.
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Bake in a preheated 350 F (177&# 194;°C) oven for 15 minutes, or until firm; the pastries will remain white.
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Remove from the oven and cool for 10 minutes.
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Roll the warm pastries in confectioners' sugar and allow to cool completely.
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, this pastry is often cut with a serrated pastry cutter to produce an attractive decorative edging.
The potato pastry can be a bit difficult to manipulate; ensure it is dried thoroughly after boiling to prevent a gummy texture.
Store in a covered container at room temperature once completely cool.
The pastries are attractive and tasty, offering a sweet but not excessively sugary flavor profile.
