Ingredients
- 1½ cups all-purpose flour, plus extra for dusting your work surface
- 1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
- 4 oz cold cream cheese, cut into small pieces
- 1 tsp ube extract
- zest of 1 lemon
- ½ cup coconut milk
- ¼ cup light brown sugar
- ½ cup sweetened coconut flakes
- 1 large egg beaten with 1 Tbsp water
- granulated sugar, for sprinkling
Instructions
- Make the dough: Place the flour, butter, cream cheese, ube extract and lemon zest in a food processor. Pulse until the mixture releases from the sides and forms a ball.
- Divide dough in half and flatten into discs. Wrap each half in plastic and refrigerate for at least 1 hour.
- Make the filling: In a small saucepan on medium heat, bring the coconut milk and brown sugar to a boil. Reduce heat and simmer, whisking vigorously, for 10 minutes. Remove from heat and stir in coconut. Let cool completely (you can pop it in the fridge to speed up the process).
- Preheat the oven to 350°F.
- Remove one dough disc from the fridge and turn onto a lightly floured surface. Roll into a circle about ⅓” thick. Spread half the cooled filling evenly over the circle.
- With a pizza cutter or knife, cut into 8 slices as if you are cutting a pizza. Starting from the widest base of each triangle, roll dough to form a crescent and place onto a parchment-lined baking sheet. Repeat with the remaining dough and filling. Brush the tops with some of the egg wash and sprinkle with some of the granulated sugar.
- Bake for about 20-25 minutes. Transfer to a wire rack to cool completely before serving. Enjoy!
- Prep Time: 15 minutes + 1 hour refrigeration time
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian