These little hand pies have a flaky crust with a sweet coconut filling. Coconut Turnovers are so divine as a midday snack or evening dessert.
Prep time: PT60M
Cook time: PT30M
Total time: PT120M
4.3 stars (10 reviews)
Coconut Pastries
- Mix
- Roll
- Gather together and reroll scraps as needed. Move the dough circles to the fridge as you cut them to keep the dough cool.
- Line
- Fill
- Pick up the dough circle with the filling and hold it it your hand like you would a taco, with the edges facing up. Use your other hand to pinch the edges closed; this will make a dough pocket with the filling inside. Don't let the coconut filling come out of the edges.
- Lay the pastry on your work surface. Fold the sealed edge up over on itself and crimp it down firmly all the way around. Move the pastry pocket to the baking sheet.
- Repeat these steps with the rest of the dough circles and coconut filling. Place them on the baking sheet (or two baking sheets) spaced about two inches apart.
- Place the pastries in the fridge for 30 minutes. This will chill the dough, help the crimped edges stay closed, and give you flakier pastries once they're baked.
- Preheat
- Sprinkle
- Use a paring knife to cut a small slash in the top of each pocket. Then, brush the tops with the beaten egg and water. (This is an egg wash.) Finally, sprinkle the top of each pastry with a generous pinch of granulated sugar.
- Bake
- Note: a little filling may leak out and turn dark. As long as the pastry edges are crimped firmly down and they're cold when they go into the oven, the pastries will keep most of the filling inside.
- Cool
- Serve
- When filling the dough circles with the coconut filling, add in 1 teaspoon of raspberry jam.