Coconut Turnovers

Lisa Cancilla Recipe

By Lisa Cancilla lbrbt3

My husband and I went to Hawaii on our honeymoon and found coconut turnovers at a local fish market in Koloa. We loved them so much!! I tried to find a recipe on-line but I couldn't, so this is what I came up with. My whole family loved them and I hope you do too!


Recipe Rating:
 1 Rating
Serves:
16

Ingredients

TURNOVERS
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
egg wash
GLAZE
1 cup 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)

Directions

1
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.
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, 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.
6
Bake in a 350 degree oven for 25-30 minutes, until golden brown.
7
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.
8
Once the turnovers completely cool, drizzle the glaze over them.