Flaky pastry pockets filled with a sweet mixture of grated coconut, brown sugar, cinnamon, and almond essence, baked until golden.
Ingredients
-
2 cups all-purpose flour
-
120g cold butter, cubed
-
4 tbsp ice water
-
1 cup grated fresh coconut
-
Half cup brown sugar
-
1 tsp cinnamon
-
Half tsp nutmeg
-
1 tsp almond essence
-
1 egg for egg wash
-
Pinch of salt
Instructions
-
1
Make pastry by rubbing cold butter into flour and salt until it resembles breadcrumbs. Add ice water to form a dough.
-
2
Wrap dough in plastic and refrigerate for thirty minutes.
-
3
Mix grated coconut, brown sugar, cinnamon, nutmeg, and almond essence for the filling.
-
4
Roll out pastry and cut into circles. Place a spoonful of filling on each circle.
-
5
Fold pastry over to form half-moons. Press edges with a fork to seal well.
-
6
Brush with egg wash and bake at 190C for twenty minutes until golden brown.
Did You Know?
Coconut turnovers are a fixture at every Bajan bakery and are often the first pastry to sell out each morning.