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Coconut Turnovers
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Sealing edges with water.
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Sliced open coconut turnover.
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Glazed coconut turnovers.
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Drizzling glaze onto turnovers.
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Preparing the glaze.
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A golden brown coconut turnover.
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Brushing on an egg wash.
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Crimping edges with a fork.
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Coconut added to center of dough.
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Dough cut into 12 squares.
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Pastry sheets rolled out onto a floured surface.
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Coconut and simple syrup in a skillet.