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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
Experience a delightful fusion of tropical coconut, earthy matcha, and sweet cranberries with our Coconut Matcha Swirl Pastry. These flaky, layered spirals are handcrafted into a stunning flower shape, hiding a rich coconut-cranberry filling inside. Perfect for gifting, afternoon tea, or adding a touch of elegance to your dessert tray—this recipe is a fun, creative project for baking enthusiasts looking to impress.
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Recipe
xIngredients
For the filling:
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Butter
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Coconut flakes
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Milk powder
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Powdered sugar
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Eggs
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Dried cranberries
For the water-oil dough:
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Flour
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Sugar
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Shortening or butter
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Water
For the oil pastry:
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Low-gluten flour
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Butter or shortening
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Matcha powder (for green)
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Pumpkin powder (for yellow)
Instructions
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Make the Coconut Filling:
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Combine butter, coconut flakes, milk powder, powdered sugar, and eggs.
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Mix until smooth, then stir in dried cranberries.
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Divide into 8 equal balls and set aside.
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Prepare Water-Oil Dough:
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In a mixer, knead flour, sugar, butter/shortening, and water until a stretchy glove-like dough forms. Set aside.
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Prepare Colored Oil Pastry:
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Mix pastry dough base with butter and flour.
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Divide and mix portions with matcha (for green) and pumpkin powder (for yellow).
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Form light green, dark green, and yellow pastry logs.
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Wrap the Pastry:
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Roll the water-oil dough flat.
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Place three-color puff pastry in the center, fold over, and seal seam-down.
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Roll out again into a strip and roll into a spiral log.
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Shape and Fill:
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Slice spiral logs into rounds and flatten slightly.
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Place coconut-cranberry filling in the center and wrap up.
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Shape into flower by using a scraper and press the center with a chopstick.
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Add a dot of yellow dough to center and poke a hole for decoration.
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Bake:
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Preheat oven to 175°C (top) / 160°C (bottom).
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Bake for 35 minutes. Cover with foil and bake another 15 minutes.
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Cool before serving.
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