Filipino Recipe: Buko Hand Pies to Sweeten the Season 🎄🥥

Buko Hand Pies

Makes 10 pies

Transport yourself to the tropics with these flaky, buttery Buko Hand Pies filled with creamy young coconut goodness. Perfect for dessert or a sweet snack, this Filipino recipe is sure to impress!

Pie Crust:

2 cups all-purpose flour, chilled in the freezer

1 tsp sugar

1 tsp salt

1 cup unsalted butter, cut into 1” chunks and chilled

1/2 cup ice water

Buko Filling:

1 can coconut cream

1/4 cup sugar

1/3 cup cornstarch

1/2 cup + 2 tbsp coconut water

2 cups young coconut meat, chilled

Night Before Baking

Prepare the Dough:

1. In a mixing bowl, combine chilled flour, sugar, and salt. Whisk together.

2. Add the cold butter chunks and toss lightly with a rubber spatula.

3. Dump the mixture onto a clean surface. Roll a rolling pin over it to flatten the butter chunks into jagged, paint-chip-like pieces.

4. Scrape the mixture into a heap using a bench scraper and repeat rolling until the texture is crumbly and uniform.

5. Return to the bowl, add ice water, and gently combine with a spatula.

6. Turn the mixture onto a floured surface and roll again until it comes together.

7. Shape into two 2x5-inch logs, wrap in plastic wrap, and chill overnight.

Prepare the Filling:

1. In a saucepan, combine coconut cream and sugar. Bring to a boil over medium heat.

2. In a small bowl, whisk cornstarch and 1/2 cup coconut water into a slurry.

3. When the cream boils, whisk the slurry again and pour it into the pan. Stir immediately as it thickens.

4. Pass the mixture through a fine mesh strainer into a bowl to remove lumps.

5. Stir in chilled young coconut meat. Cover and chill overnight.

Day of Baking

Assemble the Pies:

1. Preheat the oven to 450°F.

2. Slice the dough logs into 10 disks, about 1 inch thick. Roll each disk into a 5-inch circle, 1/8 inch thick. Dust with flour and stack.

3. Place 1 heaping tablespoon of filling in the center of each disk.

4. Dampen the edges of the dough with water, fold into a half-moon, and press lightly to seal.

5. Crimp the edges with a fork and poke 5 small holes with a toothpick for steam to escape.

Bake the Pies:

1. Arrange the pies on two cookie sheets, spacing evenly.

2. Brush with beaten egg for a golden finish.

3. Bake for 20 minutes or until golden brown with crisp edges.

4. Cool on a wire rack before enjoying.

Pro Tips:

Ensure your butter and water are thoroughly chilled for a flakier crust.

Be gentle when sealing the pies to avoid spilling the filling.

Experiment with variations, like adding a hint of vanilla or a pinch of cinnamon to the filling!

Enjoy the harmony of flaky pastry and creamy coconut in every bite! If you try this recipe, share your creations with us on Instagram by tagging @harrysroom. 🌴✨