COCONUT TURNOVERS

Coconut Turnovers image

Provided by Lisa Cancilla

Time 50m

Number Of Ingredients 8

TURNOVERS
2 bag(s) sweetened coconut, 7 oz. each
liquid sugar/simple syrup, 2 c water and 2 c sugar reduced to half
2 box all butter frozen puff pastry sheets, thawed
egg wash
GLAZE
1 c powdered sugar
2-3 Tbsp milk (optional: you could add some coconut and/or vanilla extract to the glaze. You will have to adjust the consistency accordingly.)

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.