Pasta Juan was one of the desserts that Chef Gene Gonzalez made at his demo for The Maya Kitchen’s Elite Series. This recipe uses grated coconut which was considered proletarian fare at that time. These chewy, buttery bars will give any modern person an unfading appreciation of the past.
Here’s the recipe. Enjoy!
Pasta Juan
Ingredients:
Crust:
1 cup flour
1/3 cup shortening or lard
1/4 teaspoon salt
Combine all ingredients and knead on a floured surface until smooth. Roll out the dough and fit into a baking pan.
Topping:
4 cups sugar
1 cup water
grated meat of 2 coconuts
15 egg yolks
125 grams unsalted butter, melted
3 tablespoons flour
1) In a large cooking pot, combine sugar and water. Boil until the syrup forms a soft ball when a little is dropped into a cup of cold water. Add the coconut meat and anise, stirring constantly. Remove from heat.
2) Add egg yolks one by one.
3) Return to low heat. Add butter, mixing constantly. Add flour and mix thoroughly. Remove from fire then mix about 3 minutes.
4) Spread mixture evenly on prepared crust. Brush top with egg yolks. With a knife, cut into desired portions.
5) Bake 15-20 minutes at 350F or until coconut is lightly browned.
6) Wrap individually in wax paper or store in alright container.
Makes about 30 bars
