"Bispos" or "Pingos de Mel" (Portuguese Honey Pastries) | Easy Recipe!

INGREDIENTS:

• 1 rectangular puff pastry sheet
• 100g shredded coconut
• 1 tablespoon margarine (or butter)
• 50 ml water
• 100 g sugar
• 2 eggs

Egg cream:

• 6 egg yolks
• 120 ml water
• 1 cinnamon stick
• 1 lemon peel
• 200 g sugar

PREPARATION:

Let's start with the egg cream. Bring a pot with the water, sugar, lemon peel, and cinnamon stick to a boil, and let it cook until it reaches the soft-ball stage, between 108 and 109ºC (226–228ºF).

Remove from the heat and let it cool slightly. Then remove the cinnamon stick and the lemon peel.

Add the beaten egg yolks, stirring constantly so they don't curdle. Return to medium heat, stirring non-stop, until the cream thickens.

Transfer the egg cream to a bowl, cover, and refrigerate while you prepare the rest.

Now let's move on to the coconut filling. In a bowl, combine the water and margarine and microwave until it boils, about 2 minutes.

In a mixing bowl, add the coconut and pour in the hot butter syrup, mixing well so all the coconut gets scalded.

Add the sugar and stir well. Then add the eggs and mix everything until you get a smooth, even cream.

Let it cool, then refrigerate for about one hour.

Preheat the oven to 180ºC (350ºF).

Now for the assembly. Cut the puff pastry sheet in half and place both strips on a baking tray lined with parchment paper.

Pipe three separate rows of coconut filling onto each strip of puff pastry. You can use a piping bag if you like.

Using the piping bag, pipe two rows of egg cream between the rows of coconut filling.

Bake in the preheated oven at 180ºC (350ºF) until golden, about 20 minutes.

Remove from the oven and let it cool completely before cutting.

Finally, cut into strips about 5 cm (2 inches) wide and sprinkle with shredded coconut to taste.