Description
Coyotas de Piloncillo are traditional Mexican pastries filled with a rich, sweet piloncillo syrup. These soft, baked cookies feature a tender dough wrapped around a caramel-like filling made from unrefined cane sugar, cinnamon, and vanilla. Perfect as a comforting dessert or sweet snack, they showcase authentic flavors from Mexican cuisine.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup lard or unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm water
Filling
- 1 cup piloncillo, grated or finely chopped
- 1/4 cup water
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- Prepare the piloncillo syrup: In a saucepan, combine the piloncillo, 1/4 cup water, and cinnamon stick. Cook over medium heat, stirring occasionally, until the piloncillo melts into a thick syrup, about 8 to 10 minutes. Remove from heat, discard the cinnamon stick, stir in the vanilla extract, and let cool until thickened to a spreadable consistency.
- Make the dough: In a large bowl, mix the flour, sugar, and salt. Add the softened lard or butter and work it in with your hands until the mixture resembles coarse crumbs. Gradually add the warm water and knead until a soft, pliable dough forms.
- Shape the dough rounds: Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a thin round about 4 inches wide.
- Assemble the coyotas: Spoon a portion of the piloncillo filling onto the center of half of the dough rounds. Top each filled round with another dough round, pressing the edges firmly together to seal completely.
- Bake the pastries: Place the filled coyotas on a parchment-lined baking sheet. Preheat the oven to 375°F (190°C) and bake for 15 to 18 minutes, or until they are lightly golden around the edges.
- Cool and serve: Remove from the oven and let the coyotas cool slightly before serving warm for the best flavor.
Notes
- These traditional Mexican pastries are best enjoyed warm, enhancing their soft texture and rich filling.
- You can substitute the piloncillo filling with cajeta (goat milk caramel) or fruit preserves for delightful variations.
- Be sure to seal the edges well to avoid the filling leaking during baking.
- Allow the piloncillo syrup to cool adequately before filling the dough to prevent the dough from becoming soggy.
