Gaznates de Coco y Cajeta



While my mouth may have a little trouble pronouncing the name of these caramel-smeared, cream-filled, coconut-sprinkled crisp pastry cones, it certainly doesn't have any trouble eating them. Happy weekend friends.

NOTE: You will need some cream horn moulds to make these.




Gaznates de Coco y Cajeta
adapted from here
Makes 18 - 20

For the Cajeta:
1 litre goat milk
1/2 stick cinnamon
1/2 vanilla bean, scrape the seeds out and keep the pod
1 cup white sugar
1/4 teaspoon sea salt flakes
1/4 teaspoon baking soda dissolved in 2 teaspoons water

For the Pastry:
300g (2 cups) plain flour
70g lard
50ml brandy
90ml water
Sunflower oil, for deep frying
1 egg, beaten from brushing

For Filling:
250ml thickened cream
125ml crème fraiche

To Serve:
1/2 cup finely grated fresh coconut
1/2 cup cajeta


Make the Cajeta:
Put the milk, cinnamon, vanilla (seeds and pod), sugar and salt into a 2 litre saucepan (no smaller, as the mixture will bubble up when you add the baking soda). Bring it to a simmer, stirring now and then. Remove the pan from the heat and add the baking soda mixture. Be careful here, this mixture will rise up in the pan and bubbly like crazy, then it will settle down again.

Return the pan to the heat and continue to cook at a lively simmer for about an hour, stirring occasionally to make sure it isn't sticking. You needn't be too watchful at this stage.

After about an hour, the milk mixture will start turning a lovely buff colour. You'll need to start keeping an eye on the mixture as it will start to thicken from now on. Stir the mixture ever 5 minutes or so for about another hour. The thicker it gets, the more likely it is to stick. Towards the last 10 minutes, stir constantly and watch it like a hawk. The cajeta is ready with it is thick and is a gorgeous bronze colour. Set aside to cool.


Make the Pastry:
Put the flour, salt and lard into a large mixing bowl. Rub the lard into the flour with your fingertips and thumbs. Add the brandy and water and mix with your hands until the mixture becomes a soft dough.

Turn the dough out onto a lightly floured work surface and knead until it is smooth. Transfer to a clean bowl, cover with plastic wrap and set aside for 30 minutes.

Heat the oil to 170C, in a deep saucepan.

Roll the dough out as thinly as you can (I used a pasta machine) to about 3mm thick. Cut into 1.5cm x 40cm long strips. Brush the egg along one long side of the pastry. With the egg on the outside and on the top edge, roll the pastry around the cone moulds, starting at the bottom (pointy end) and ending at the wide end.

Deep fry in batches until deep golden brown (about 5 minutes). Drain on kitchen paper. Allow them to cool before removing the cones. Set aside on wire racks to cool completely.

Make the Filling:
Whisk the cream and crème fraiche together to firm peaks.

To Assemble:
Spoon the cajeta into a disposable piping bag and snip a 5mm hole in the tip. Push the tip down to the bottom of the cones and pipe a generous amount all the way up one side.

Spoon the whipped cream mixture into a disposable piping bag and snip a 5mm hole in the tip. Push the tip down to the bottom of the cones and fill the cone all the way up.

To Serve:
Sprinkle with grated fresh coconut and serve with extra cajeta (if the cajeta is too thick for dipping, loosen it with a little water) and grated fresh coconut for dipping.