Charutos de Coco

Delight in the sweet taste of Angola with these "Charutos de Coco," a classic dessert that embodies the rich, tropical flavors of coconut. Whether fried to golden perfection or baked for a lighter alternative, these sweet pastry rolls, enveloped in a sugary syrup and rolled in shredded coconut, promise a delightful treat for any occasion.

Ingredients

For the Dough:
🍚 1 cup granulated white sugar
🥚 2 eggs
🧈 3 tablespoons butter or margarine
🥛 1/2 cup condensed milk
🥛 1/2 cup milk, room temperature
🥄 1 teaspoon baking powder
🥥 1/2 cup shredded dry coconut
🌾 3 cups wheat flour, plus 1 cup reserved for kneading

For the Syrup:
💧 2 cups water
🍚 1 cup granulated white sugar
🍊 Peel of 1 orange
🫒 1 tablespoon olive oil, Filippo Berio

Instructions

1- Prepare the Dough:

• In a large glass mixing bowl, combine the sugar, eggs, and butter or margarine. Mix thoroughly with a wooden spoon until the mixture is creamy and homogeneous.
• Stir in the condensed milk and room-temperature milk.
• Add baking powder and shredded coconut, mixing well.
• Gradually add the wheat flour to the wet ingredients, reserving 1 cup for kneading.
• Transfer the rough dough to a lightly floured surface.
• Knead, incorporating the reserved flour slowly until a smooth, pliable dough forms.
• Divide and roll the dough into small, thin oval shapes resembling cigars, using approximately 11g of dough per roll.
• Place the formed charutos on a baking tray.

2- Cook the Charutos:
Choose between frying or baking.

• For Frying:
  • Heat cooking oil in a large pan over medium heat.
  • Test the oil's readiness by inserting a wooden spoon; bubbles should form around it.
  • Fry the charutos in small batches until golden, turning with a slotted spoon or tongs.
  • Drain on paper towels.
• For Baking:
  • Preheat the oven to 200°C (392°F).
  • Bake the charutos on a lined baking tray until golden brown.

3- Prepare the Syrup:

• In a pot, combine water, sugar, orange peel, and olive oil.
• Boil, then simmer for 5-6 minutes until light syrup forms.
• Remove from heat and discard the orange peel.

4- Coat the Charutos:

• Dip each charuto into the warm syrup using a slotted spoon.
• Roll in shredded dry coconut until fully coated.
• Repeat with all charutos.

Prep Time: 30-45 minutes
Cook Time: Frying takes minutes per batch, baking takes approximately 15-20 minutes
Total Time: About 1 hour
Servings: Approximately 24 charutos
Equipment: Glass mixing bowl, measuring cups/spoons, wooden spoon, spatula/slotted spoon, baking trays, pot for syrup, tongs

Cooking Tips

• Ensure oil is hot enough by testing with a wooden spoon before frying.
• Shape charutos thin to avoid excessive oil absorption or uneven baking.

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Charutos de Coco