Coccarois is a typical Mallorcan pastry served during the easter season though you can always buy it all-year round from local bakeries. This pastry is typically filled with cabbage and/or cauliflower, spinach or chard, pine nuts and raisins. Every household, of course, has their own version and take of this recipe. In my household, I always make it when I can which is during my non-working season when I am a full-time mom and wife. I learned this recipe from my mother-in-law who is a superb cook!

cocarrois

For the pastry dough, you will need:

500 grams flour

1 cup lukewarm water

1 cup olive oil

6 grams baker’s yeast

For the filling:

1 medium-sized cabbage, halved then cut into 2″ slices or 1 large-sized cauliflower, flowerets separated (you can also use chard or spinach)

salt and pepper to taste

pine nuts

seedless sultanas raisins

Procedure:

1. Sprinkle the cabbage/cauliflower with salt and pepper. Place them in a strainer and let it drain. Set aside.

2.  In a deep bowl, pour the flour, oil, water and yeast (in this order). Mix with a hand-mixer until it yields a firm dough. The dough must be firm but not tough so you might want to add a bit of water if your dough turns out tough. It should not be bland either since it has to hold well the filling.

3. Line a pastry or baking tray with a baking sheet. Pre-heat the oven at 170º C.

4. Get a ping-pong sized ball. Roll it with a rolling-pin until it’s about 3mm thick. With the help of a bowl (about 6″ diameter) and a knife, I end up with a round dough.

My cocarrois never end up pretty but they taste delicious, if I may say so! ^^)

5. Since the cocarrois is shaped like a half-moon, fill the dough on the side (half) nearest you. This is how I make mine though you might find it easier to fill the other half. Fill the dough with cabbage/cauliflower, some pine nuts and (lots!) of raisins. fold it by bringing the farther side towards you, making sure that the edges meet. Close the pastry by pinching and forming a sort of zigzagged edge or close it with the help of a fork. With a wooden toothpick, pinch some holes (4-5) so the steam can get out while baking. Repeat the same procedure until you use up all the dough and/or filling.

6. Bake the cocarrois for about 30 minutes.

I would always end up with one or two cocarrois opening up while baking (it could happen if the edges were not sealed well before baking)

7. Serve hot or cold and enjoy!

Chard-filled cocarrois

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