← Nouns Cooking · Mexican

Ingredients

• 420 g plain flour, plus extra for rolling
• 1½ tsp Baking powder
• ½ tsp Salt
• 225 g cold unsalted butter (or lard), diced
• 160 ml iced water
• 225 g piloncillo or dark brown sugar, finely grated
• 1½ tbsp flour for the filling
• 1 small egg, beaten, to glaze
• 2 tsp sugar for sprinkling

Method

1. Mix the flour, baking powder and salt. Rub in the butter with your fingertips until it looks like coarse crumbs with a few pea-size pieces left.
2. Add the iced water a little at a time and bring it together into a soft dough without kneading. Wrap and chill for 30 min.
3. Mix the grated piloncillo with the 1½ tbsp flour.
4. Heat the oven to 200°C (180°C fan, 400°F). Divide the dough into 16 balls and roll each into a 12 cm circle about 3 mm thick.
5. Spread 2 tbsp of filling on eight circles, leaving a 1.5 cm border. Brush the border with water, cover with the remaining circles and press firmly to seal. Prick the tops with a fork a few times.
6. Brush with egg, sprinkle with sugar and bake for 15–20 min, until golden and crisp. Cool on a rack; the filling is molten hot straight from the oven.

Tips

• Lard is the traditional fat and gives the flakiest layers, but the coyotas are no longer vegetarian.
• Cajeta, guava paste or jam make delicious alternative fillings.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos SBS Food