Text 14160, 60 rader
Skriven 2011-08-01 05:51:00 av Dave Drum (1:124/311)
Ärende: GREEK 093
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rafiola Kokokarion (Coconut Pastries W/ Glaceed Fruit)
 Categories: Desserts, Potatoes, Fruits
      Yield: 20 Servings
 
      3    Potatoes
      3 tb Granulated sugar
      1 pn Salt
      2 lg Egg yolks
      4 c  Fine 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
  
  Uncle Dirty Dave's Archives
 
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... Women cannot make a good book of cookery. - Dr. Samuel Johnson
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