2 cups all-purpose flour
1 pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup plain yogurt
2 large bananas, sliced
2 tablespoons freshly squeezed lime juice
1/2 cup shredded fresh coconut
1 egg white
Oil for frying
Confectioners' sugar (for dusting)
2 cups all-purpose flour
1 pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup plain yogurt
2 large bananas, sliced
2 tablespoons freshly squeezed lime juice
1/2 cup shredded fresh coconut
1 egg white
Oil for frying
Confectioners' sugar (for dusting)
In a bowl, whisk together the flour, salt, and butter until a crumbly mixture forms
Cut in the cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs
Add the yogurt and mix until just combined
Set aside
Slice the bananas into 1-inch pieces and marinate them in lime juice and shredded coconut for at least 30 minutes
Set aside
Dust a surface with flour and roll out the dough to a thickness of about 1/8 inch
Cut out circles of dough using a cookie cutter, about 7.5 centimeters (3 inches) in diameter
Place 1/2 tablespoon of the banana mixture in the center of each dough circle
Dip your fingers in beaten egg white and run them along the edges of the dough to seal the pastries
Fry the pastries in hot oil, about 3 centimeters (1 inch) deep, in batches until they're golden brown, turning once
Drain on paper towels and dust with confectioners' sugar
Serve warm or at room temperature
Yields 36 pieces.
