Coyotas Sonora have been a cherished part of my culinary journey since I first tasted them at a small roadside stand in Hermosillo. The sweet, flaky pastry, filled with a warm, spiced sugar mixture, instantly transported me. These aren’t just cookies; they’re a piece of history, a taste of the Sonoran desert. Making these Sonoran coyotas cookies at home brings back those fond memories with every bite. If you’re looking for a delightful Sweet Mexican pastry Sonora to share, this recipe is for you. Let’s get cooking!
What are Coyotas Sonora?
These delightful pastries are a true taste of Northern Mexico. Let me tell you, authentic coyotas Sonora offer a unique flavor profile that’s both comforting and exciting. They’re a sweet, slightly spiced sugar and cinnamon filling encased in a tender, flaky dough. You’ll love that they’re surprisingly budget-friendly to make at home, using simple pantry staples.
- A perfect balance of sweet and spiced flavors.
- Relatively quick prep time, making them great for a weekend treat.
- While not a health food, they use wholesome ingredients.
- Very budget-friendly for a satisfying dessert.
- A fantastic family-friendly baking project.
- These authentic coyotas Sonora are a beloved traditional Sonoran treat.
- Enjoy them as a simple yet delicious Coyotas Sonora dessert.
Ingredients for Coyotas Sonora
Gathering these simple Coyotas Sonora ingredients is the first step to creating these classic Sonoran treats. For the pastry dough, you’ll need 500 g all-purpose flour, which provides the perfect base for that flaky texture. We’ll also use 100 g sugar for a touch of sweetness in the dough itself, and 1 tsp baking powder to help it puff up slightly. The richness comes from 100 g butter, melted, and binding it all together is 1 large egg and 100 ml milk, which keeps the dough tender.
For the sweet filling, which is the heart of these Sonoran coyotas cookies, you’ll need 200 g brown sugar for that caramel-like depth, 1 tsp cinnamon for its warm spice, and 1 tsp vanilla extract to round out the flavors. This combination creates that signature sweet and spiced filling that makes these pastries so irresistible.
How to Make Coyotas Sonora
Let’s dive into this Easy coyotas Sonora recipe and create some magic in your kitchen! Making these Homemade coyotas Sonora is incredibly rewarding, and I promise, the aroma filling your home will be divine. This recipe breaks down the process so you can achieve perfect, flaky pastries every time.
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Step 2: In a large bowl, whisk together the 500 g all-purpose flour, 100 g sugar, and 1 tsp baking powder for the dough. This dry mixture forms the base of our tender pastry.
- Step 3: In a separate, smaller bowl, whisk together the 100 g melted butter, 1 large egg, and 100 ml milk. Ensure the butter isn’t too hot so it doesn’t scramble the egg.
- Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or your hands until a cohesive dough just forms. Be careful not to overmix; we want a tender dough, not a tough one, for these Homemade coyotas Sonora.
- Step 5: While the dough rests for a moment, prepare the filling. In a small bowl, thoroughly mix the 200 g brown sugar, 1 tsp cinnamon, and 1 tsp vanilla extract. The scent of cinnamon and brown sugar is simply irresistible, a key part of this Coyotas Sonora pastry.
- Step 6: On a lightly floured surface, roll out the dough to about ¼ inch thick. You want it thin enough to be delicate but sturdy enough to hold the filling.
- Step 7: Use a round cutter or a glass (about 4-5 inches in diameter) to cut out circles from the dough. You should get around 12 pastries from this batch.
- Step 8: Place about a tablespoon of the sweet filling onto the center of each dough circle. Don’t overfill, or it might spill out during baking!
- Step 9: Carefully fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, and then crimp them with a fork or your fingers to ensure they stay shut during baking. This sealing step is crucial for your Homemade coyotas Sonora.
- Step 10: Place the sealed coyotas on your prepared baking sheet. Bake for 15-20 minutes, or until they are lightly golden brown and the edges look slightly crisp. Keep an eye on them, as ovens can vary!
- Step 11: Once baked, let the Coyotas Sonora cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up properly. Enjoy your delicious, homemade Sonoran treats!
Pro Tips for the Best Coyotas Sonora
To ensure your Traditional Sonoran coyotas are absolutely perfect, I’ve picked up a few tricks along the way. These little tips make a big difference in achieving that authentic taste and texture that makes these pastries so special.
- Don’t overmix the dough! This is key to keeping your coyotas tender and flaky, not tough.
- Ensure your butter is melted but not hot when adding it to the dough ingredients.
- For an even sweeter treat, lightly dust your cooled coyotas with powdered sugar.
- Always let them cool sufficiently on a wire rack before storing to prevent sogginess.
What’s the secret to perfect Coyotas Sonora?
The real secret to achieving that melt-in-your-mouth texture for these Best coyotas Sonora is in the dough. Don’t overwork it! Gentle handling and ensuring the butter is just melted, not hot, will give you those wonderfully flaky Sonoran desert cookies everyone loves.
Can I make Coyotas Sonora ahead of time?
Absolutely! You can prepare both the dough and the filling for this Coyotas de Sonora recipe up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the freshest taste.
How do I avoid common mistakes with Coyotas Sonora?
A common pitfall with Mexican coyotas Sonora is overfilling them, which can cause them to burst. Also, failing to seal the edges well can lead to filling leakage during baking. Always ensure a good seal to keep that delicious filling contained.
Best Ways to Serve Coyotas Sonora
These delightful Coyotas Sonora dessert pastries are wonderfully versatile, perfect for any occasion. I love serving them warm right after baking with a cup of coffee or tea, creating a wonderfully comforting snack. For a truly authentic experience, pair them with a glass of cold milk – it’s a classic combination that’s hard to beat! These Sweet coyotas Sonora also make a fantastic addition to a brunch spread or as a light afternoon treat.
Don’t hesitate to serve them alongside fresh fruit like berries or sliced melon for a balanced taste. They’re also surprisingly good crumbled over yogurt or ice cream for an extra layer of texture and sweetness!
Nutrition Facts for Coyotas Sonora
When enjoying these delightful Coyotas Sonora, it’s helpful to know their nutritional breakdown. Each pastry offers a satisfying sweet treat with a balanced profile. This section details the typical estimates for one serving of these traditional Sonoran treats.
- Serving Size: 1 pastry
- Calories: 250 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Protein: 3 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 100 mg
- Cholesterol: 50 mg
Nutritional values are estimates and may vary based on specific ingredients used in your Coyotas de Sonora recipe.
How to Store and Reheat Coyotas Sonora
Once your delicious Sonora Mexico coyotas are baked and cooled, you’ll want to store them properly to keep them fresh. Make sure they are completely cool to the touch before storing; this prevents condensation, which can make them soggy. For short-term storage, place your coyotas in an airtight container at room temperature. They should stay wonderfully fresh for about 3 to 4 days this way.
If you want to keep these delightful pastries longer, the freezer is your best friend! Wrap each cooled coyota tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This reheating method works for both refrigerated and frozen coyotas, bringing back that fresh-baked goodness.
Frequently Asked Questions About Coyotas Sonora
How do you make coyotas Sonora from scratch?
Making coyotas Sonora from scratch is quite straightforward, especially with this recipe! You’ll prepare a simple pastry dough by mixing flour, sugar, baking powder, melted butter, egg, and milk. For the filling, you’ll combine brown sugar, cinnamon, and vanilla extract. Roll out the dough, cut circles, add a spoonful of filling, fold, seal, and bake until golden brown. It’s a rewarding process for a delicious Coyotas Sonora pastry.
What is the filling made of in Coyotas Sonora?
The classic filling for authentic Coyotas Sonora is a simple yet flavorful mix of brown sugar, cinnamon, and a touch of vanilla extract. This creates a sweet, slightly spiced, and wonderfully aromatic center that caramelizes beautifully when baked within the flaky dough. It’s this combination that gives the traditional Sonoran coyotas their signature taste.
Can I use different types of sugar for the filling?
While brown sugar is traditional for its molasses notes and moisture, you can experiment. For a different flavor profile in your homemade coyotas Sonora, you could try a mix of granulated sugar and a little molasses, or even piloncillo if you can find it. However, the classic recipe relies on brown sugar for that characteristic depth.
Are coyotas Sonora a healthy dessert option?
Coyotas Sonora are a treat, not typically considered a health food. They contain sugar and fat from the dough and filling. However, when made with simple ingredients like in this Coyotas de Sonora recipe, they are a wholesome dessert option compared to highly processed sweets. Enjoy them in moderation as a delightful Coyotas Sonora dessert.
Variations of Coyotas Sonora You Can Try
While the classic Coyotas Sonora are absolutely divine, don’t be afraid to get creative with this versatile recipe! My favorite twist on the Coyotas de Sonora recipe involves adding a handful of finely chopped pecans or walnuts to the brown sugar filling for an extra crunch. You could also try a pinch of cardamom or nutmeg alongside the cinnamon for a different warm spice profile.
For those looking for a lighter option, consider experimenting with a gluten-free flour blend for the dough, though you might need to adjust the liquid slightly. Another fun idea is to add a few chocolate chips to the filling for a sweet Mexican pastry Sonora twist. Even changing the shape, like making mini coyotas or a large shared pastry, can be a delightful variation!
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Coyotas Sonora: 1 Easy Recipe for Sweet Desert Treats
- Total Time: 50 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Coyotas de Sonora are traditional Mexican pastries from the Sonora region, featuring flaky dough filled with a sweet, spiced sugar mixture. This recipe offers an easy way to make these delightful treats at home, perfect for a taste of tradition.
Ingredients
- For the Pastry Dough:
- 500 g All-purpose flour
- 100 g Sugar
- 1 tsp Baking powder
- 100 g Butter, melted
- 1 large Egg
- 100 ml Milk
- For the Filling:
- 200 g Brown sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the all-purpose flour, sugar, and baking powder for the dough.
- In a separate bowl, whisk together the melted butter, egg, and milk.
- Pour the wet ingredients into the dry ingredients and stir gently until a dough forms.
- In a small bowl, mix the brown sugar, cinnamon, and vanilla extract for the filling.
- Roll out the dough on a floured surface to about ¼ inch thick.
- Cut out circles using a round cutter or glass.
- Place a spoonful of the filling onto each dough circle.
- Fold the dough over the filling and seal the edges by crimping them.
- Bake on a lined baking sheet for 15-20 minutes, or until lightly golden brown.
- Let the coyotas cool slightly on a wire rack before serving.
Notes
- Dust with powdered sugar for an extra touch of sweetness.
- You can prepare the dough and filling up to 24 hours in advance.
- Store cooled coyotas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freeze for longer storage by wrapping them tightly in an airtight container for up to 3 months.
- Reheat frozen coyotas in a 350°F (175°C) oven for about 10 minutes.
- Ensure you don’t overmix the dough for tender and flaky pastries.
- Using cold butter can enhance flakiness.
- Use a measuring spoon for even filling distribution.
- Watch baking time as ovens vary.
- Experiment with different fillings like nuts or chocolate.
- For gluten sensitivities, use a gluten-free flour blend.
- Use unsalted butter for better sweetness control.
- Ensure eggs are fresh for optimal flavor and binding.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pastry
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg