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2-7oz. bags of sweetened coconut
liquid sugar (simple syrup) 2c water and 2 c sugar reduced to half
2 boxs all butter frozen puff pastry sheets, thawed
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)
Caramelize coconut and liquid sugar in pan. Cook about halfway before filling pastry sheets. Do not over cook. Make sure the coconut is still wet and does not dry out.
Unroll the thawed pastry sheets onto a lightly floured surface, one at a time, and gently flatten creases with a rolling pin.
With a knife or a pizza cutter, cut the dough into 4 even squares. You should have 4 per sheet of dough.
Place 2 tbsp. of coconut mixture into the center of each square.
Seal on one side with some water, then fold in half to form a triangle and crimp the edges with a fork to close. Brush the top of the turnover with the egg wash.
Bake in a 350 degree oven for 25-30 minutes, until golden brown.
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.
Once the turnovers completely cool, drizzle the glaze over them.
Last Updated: Thu, Apr 10, 2014