COCONUT TURNOVERS
These coconut turnovers are divine. When you eat one, you bite into flaky layers of buttery pastry. It's filled with a moist, sweet, caramelized coconut center. The turnovers have a tropical flare to them and would be delicious for breakfast, dessert or a sweet treat. No one will ever need to know how simple they are to prepare.
Provided by Lisa Cancilla
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Caramelize coconut and liquid sugar in pan. Cook about halfway before filling pastry sheets (about 3-5 minutes). Do not over cook (you want the color to slightly change but not brown; the coconut should be sticky). Make sure the coconut is still wet and does not dry out.
- 2. Unroll the thawed pastry sheets onto a lightly floured surface, one at a time, and gently flatten creases with a rolling pin.
- 3. With a knife or a pizza cutter, cut the dough into 4 even squares. You should have 4 per sheet of dough.
- 4. Place 2 Tbsp of coconut mixture into the center of each square.
- 5. Seal on one side with some water.
- 6. Then fold in half to form a triangle and crimp the edges with a fork to close.
- 7. Brush the top of the turnover with the egg wash.
- 8. Bake in a 350 degree oven for 25-30 minutes, until golden brown.
- 9. To make the glaze, combine 1 cup of powdered sugar and 2-3 Tbsp of milk in a bowl, adding the milk 1 Tbsp at a time until you have reached the thickness you want.
- 10. Once the turnovers completely cool, drizzle the glaze over them.
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