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Strawberry and coconut pastries

Name: Strawberry and coconut pastries
Yield: Makes 18
Ingredients: 500g strong white bread flour, plus extra for dusting; 75g unsalted butter, diced; 7g sachet fast-action dried yeast; 50g golden caster sugar; 100g desiccated coconut; 350ml milk, warmed slightly, plus a little cold milk for brushing; 100g icing sugar, sifted; Juice of 1 lemon; For the filling; 50g butter, melted; 350g strawberries, very thinly sliced; 3 tbsp light muscovado sugar

Published: 31 May 11
Updated: 18 Mar 24

Enjoy these light and crumbly strawberry and coconut Danish pastries with a cup of coffee for breakfast or for afternoon tea.

Medium
June 2011

Test kitchen approved

Makes 18
Takes 25 minutes to make, 20-25 minutes to cook, plus proving and cooling.

Enjoy these light and crumbly strawberry and coconut Danish pastries with a cup of coffee for breakfast or for afternoon tea.

Nutrition: per serving

Calories: 219kcals
Fat: 10.4g (7.2g saturated)
Protein: 3.9g
Carbohydrates: 29.6g (8g sugar)
Fibre: 2.4g
Salt: 0.1g

Per pastry

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Ingredients

500g strong white bread flour, plus extra for dusting
75g unsalted butter, diced
7g sachet fast-action dried yeast
50g golden caster sugar
100g desiccated coconut
350ml milk, warmed slightly, plus a little cold milk for brushing
100g icing sugar, sifted
Juice of 1 lemon

For the filling

50g butter, melted
350g strawberries, very thinly sliced
3 tbsp light muscovado sugar

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Method

Put the flour in a large bowl and, with your fingertips, rub in the butter. Stir in the yeast, sugar, coconut and a pinch of salt, then make a well in the centre and add the warmed milk. Bring it together to make a soft dough, then knead well on a lightly floured surface for 5 minutes until smooth. Return to the cleaned bowl, cover and set aside in a warm place for 1 hour until the dough has doubled in size.
Preheat the oven to 220°C/fan200°C/ gas 7. Roll the dough out on a lightly floured surface into a 45cm x 25cm rectangle. Brush with melted butter, then arrange the strawberry slices on top, leaving a 1cm border all around the edge. Sprinkle with light muscovado sugar, then roll up the long side to make a sausage shape.
Cut into 18 slices, then place the slices on 2 lined baking sheets and brush with milk. Leave to rise for 15 minutes, then bake for 20-25 minutes until cooked and golden. Cool on a wire rack. Mix the icing sugar with the lemon juice and drizzle over the swirls. Leave to set for a few minutes, then serve.