Rafiola kokokarion (coconut pastries w/ glace
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Rafiola kokokarion (coconut pastries w/ glace
  Coconut    Pastries    Greek  
Last updated 6/12/2012 1:19:42 AM. Recipe ID 51139. Report a problem with this recipe.
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      Title: Rafiola kokokarion (coconut pastries w/ glace
 Categories: Greek, Desserts
      Yield: 20 Servings
 
           Karen Mintzias
      3    Potatoes
      3 tb Granulated sugar
      1 pn Salt
      2    Egg yolks
      4 c  Finely shredded coconut
  1 1/2 c  Glaceed fruit
           Confectioners' sugar
 
  (Author's note): In a Cretan zacharoplasteion (sweet shop), we were so
  intrigued by these coconut pastries (among the newer breed) that I
  tried them at home. You can expect the potato pastry to be a bit
  difficult to manipulate, and you can also anticipate compliments on
  the results. Attractive and tasty, not excessively sweet.
  
  Boil the potatoes in their jackets until fork tender, then drain and
  remove the skins and all spots. Return the potatoes to the pan and
  dry over medium heat, shaking pan constantly. Push the potatoes
  through a mill or ricer, then combine in a large bowl with the sugar
  and salt. When somewhat cool, add the egg yolks and coconut and knead
  until smooth. Refrigerate for 2 hours.
  
  Remove the dough from the refrigerator and knead until smooth enough
  to roll. If sticky, dust lightly with flour. Roll out on a floured
  board to 1/4-inch thickness, then, using a glass with a 3-1/2-inch
  diameter, cut the pastry into rounds.
  
  Meanwhile, mince the glaceed fruit. Place 1 tablespoon on the center
  of each of the pastry rounds. Lift one side with a spatula and fold
  over the other half, forming a half-circle. Press the edges together
  and place on a baking sheet. Continue until all have been stuffed,
  then bake in a moderate oven (350 F) for 15 minutes, or until firm;
  the pastries will be white. Remove and cool for 10 minutes, then roll
  in confectioners' sugar and cool completely. Store in a covered
  container.
  
  Note: In Crete this pastry is cut with a serrated pastry cutter
  producing an attractive edging.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 51139 (Apr 03, 2005)

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