Sweet Pastries [Dairy free, Gluten free, Grains free, Refined Sugars free, Sugar free]
Food preparation and food eating should excite, as next to love, it’s what makes the world go around! 🙂
With this thought in mind, and, after making my Savoury Pastries, which were quite the hit and were made twice thereafter, as mentioned in that blog post share, a sweet pastry version would follow. This make excited me immensely, as the coconut filled Poli, which is a traditional sweet pastry filled with toasted coconut, mixed with nuts and spices that enhance Indian sweet treats, worked phenomenally well. It is a definite palate pleaser in traditional Indian sweet treats, and is an addition to gluten free and grains free recipes, using the crepe as a base. I went a step further and crafted the shape of the crepes into squares, and made crispy and delectable tasting Apple turn overs too.
While this recipe is loosely based on my previous pastie make, where I used almond flour and almond milk for a neutral tasting pastry, this make uses coconut flour and coconut milk, and is stove-top fried in coconut oil which adds to the sweet taste of the pastry and delivers the crispy crunch texture that is required for both the Poli and the Turnover.
While I used Applesauce with walnuts and raisins as the filling, any fruit cooked, pureed and with chia seeds and if preferred, raw honey added for the jam consistency, will work brilliantly. Apricots, or berries like blueberries, blackberries and strawberries come to mind, as do fresh peaches or pears. For a sweeter treat, dates and raw nuts of choice with desiccated coconut will work well too.
The recipe below describes the crepe making and then the detailed filling and pictures for the Poli make, which is interchangeable for the Apple and Raisin turnovers. I deliberately made these bite sized, or rather, two to three bite sizes 😉 – this was time consuming based on the amount of batter made. This required loads of patience. I recommend making them larger in size for a quicker make. Please be careful when fry them in the coconut oil, which splutters and may potential splash onto you. If you have a cooker hood with an extractor fan, it would be good to have it switched on when frying the pastries. Note too, not a large amount of coconut is required, so no deep frying is necessary 🙂
The pastry recipe is immediately below and the recipe for the fillings (which may be increased as required) for both the Apple and Raisin Turnovers and the Coconut Poli, follow.
¹⁄3 cup coconut flour
¾ cup tapioca flour
¼ cup egg whites (from 2-3 large eggs)
1 cup coconut milk (full fat, sugar free)
½ cup cold water
Melted coconut oil
- Add the coconut flour and tapioca flour into a glass bowl and spoon them well to combine.
- Add in the coconut milk, egg whites and water and stir the ingredients well to form a liquid crepe / pancake batter.
- Heat a small non-stick crepe or pancake pan on medium stove top heat, and add 2 teaspoons of coconut oil to the pan to grease it well. You may also use a 20cm non-stick frying pan.
- Once the pan is hot, add half a cup of the batter onto the pan, and ensure that the batter coats the entire base of the pan. I used a medium sized omelette ring or a square food mould to shape, and, make the size of the crepe as illustrated below.
- Allow the crepe to cook for about 5 minutes (you will note that bubbles form and it will rise, then, using a spatula, toss the crepe over and cook for a further 4-5 minutes, until firm.
- After the first crepe is cooked, remove it onto a plate or clean work surface and continue to cook the other crepes using a quarter cup measures of batter per crepe for small crepes or a half to three quarter cup measure for large crepes, and adding 1-2 tsp melted coconut oil to grease the pan, per crepe make. You will need to stir the remaining batter after each crepe make to ensure that the flour that settles at the base of the batter is incorporated fully into the batter.
- After all the crepes have been cooked, and cooled, add filling to each crepe, about 2-3 tablespoons per crepe, filling one half of the crepe. Keep the filling about half a centimetre away from the edge to allow for space to pinch the edges closed.
- Once filled, with sweet fillings of choice (see below), fry each pastry, or a few at a time, in hot coconut oil, 1-1½ table spoons should be sufficient, until they turn golden brown and are crispy to the touch.
- Remove onto kitchen paper towel to drain off excess coconut oil, allow to cool and eat!
APPLE AND RAISIN TURNOVER FILLING
About ½ cup applesauce
3-4 tblsp raisins
Optional: 2-3 tblsp raw pecans or walnuts (chopped)
Optional: 1 tblsp desiccated coconut
Mix all the ingredients together well and fill each pastry-crepe before frying, as directed above.
½ cup desiccated coconut
½ tsp toasted sesame seeds
a sprinkling of cardamom powder
2-3 tblsp toasted raw almonds, finely chopped
Optional: 1-2 tblsp raw pistachio nuts (chopped)
½-1 tsp toasted poppy seeds
1-2 tblsp raw honey
- Add the desiccated coconut to a small non stick pan on medium stove top heat and stir until the coconut turns golden brown in colour.
- Remove from the heat and add in the rest of the ingredients and mix them well to combine.
- Add in 1-2 tblsp (depending on the size of the crepe pastry – more if larger), fold the crepe pastry over, pinch the edges to close the pastry and fry in hot coconut oil until golden brown and crispy.