Tropical Coconut White Chocolate Pastry Spirals

1.Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.

2.Prepare the filling: In a medium bowl, combine the softened butter, granulated sugar, egg yolk, and vanilla extract. Beat with a hand mixer or whisk until light and creamy.

3.Stir in the toasted shredded coconut, white chocolate chips, and a pinch of salt until evenly distributed. The mixture will be thick.

4.Unroll the thawed puff pastry sheets onto a lightly floured surface. If the sheets are thick, gently roll them out slightly thinner to about 3mm thickness.

5.Spread the coconut-white chocolate filling evenly over the entire surface of each pastry sheet, leaving a small 1cm border along one of the long edges.

6.Starting from the long edge opposite the border, tightly roll the pastry into a log. Lightly moisten the 1cm border with a little water and press firmly to seal the seam.

7.Using a sharp knife, slice each log into 1.5 cm (about 1/2 inch) thick spirals. You should get approximately 10-12 spirals per sheet.

8.Place the spirals cut-side up on the prepared baking sheets, leaving about 5 cm (2 inches) between them as they will expand.

9.Bake for 15 to 18 minutes, or until the pastry is golden brown, puffed, and the filling is bubbling slightly.

10.While the spirals cool slightly on the baking sheet, prepare the optional glaze: Whisk together the powdered sugar, coconut milk, and coconut extract until smooth. Add more coconut milk, a drop at a time, if the glaze is too thick.

11.Transfer the warm spirals to a wire rack and drizzle generously with the coconut glaze. Serve warm or at room temperature.