COCONUT EMPANADAS
Empanadas are common in Central America. This version comes from Nicaragua and is a sweet dessert empanada.
Provided by Lynette !
Categories Other Desserts
Time 1h50m
Number Of Ingredients 16
Steps:
- 1. For the dough, stir together the flour, baking powder, and salt. Cut in the shortening until the pieces are the size of small peas. Beat together the milk and egg. Add to the flour mixture, stirring till combined. Form the dough into a ball. Cover and chill for 1 hour.
- 2. In a saucepan, combine sugar and 1/4 cup water. Cook and stir until the mixture is bubbly and the sugar is dissolved.
- 3. Reduce heat and add the butter and sweetened condensed milk, stirring until the butter is melted. Stir in the coconunt, salt, nutmeg, and cinnamon. Cool.
- 4. Divide the dough into 8 portions.
- 5. On a lightly floured surface, roll each dough portion into a 6 inch circle. Place 3 tablespoons coconut mixture on each dough circle, slightly off center.
- 6. Moisten the edges with water, Fold in half and seal with a fork.
- 7. Place on a baking sheet. Brush with more milk and sprinkle with sugar. Bake in a 400° oven for 15 minutes or until golden.
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