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!
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
seedless sultanas raisins
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.
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.
7. Serve hot or cold and enjoy!