Chayote and Coconut Honey for Empanadas
Recipe category
Country
Region
Source
María Lourdes Soto Alpízar, San Antonio
Difficulty
Medium
Ingredients
2
piece(s) large ripe chayotes
1/2
grated coconut
1
piece(s) tapa de dulce (unrefined cane sugar cone)
cinnamon stick
cloves
fig leaves
1
kg flour (for dough)
4
piece(s) sticks of margarine at room temperature
1
can(s) sweet cream 250 ml
Directions
- Peel and grate the chayotes using the coarse side of the grater, place the chayote in a cloth bag and wash it.
- Then put it in the washing machine's spin dryer to dry very well, it should be completely dry.
- Make a syrup with the sugar cone, add the cinnamon, cloves, and fig leaves.
- Add the chayote and coconut to the syrup and cook over heat until it cooks and dries.
- Empanada dough: In a large bowl, add the flour, add the margarine and mix with a spoon until the flour and margarine are incorporated, gradually add the sweet cream and form a dough.
- Fill with the chayote and coconut honey.