Coconut Turnovers Food

COCONUT TURNOVERS

Steps:

• 1. Caramelize coconut and liquid sugar in pan. Cook about halfway before filling pastry sheets (about 3-5 minutes). Do not over cook (you want the color to slightly change but not brown; the coconut should be sticky). 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.
• 6. Then fold in half to form a triangle and crimp the edges with a fork to close.
• 7. Brush the top of the turnover with the egg wash.
• 8. Bake in a 350 degree oven for 25-30 minutes, until golden brown.
• 9. 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.
• 10. Once the turnovers completely cool, drizzle the glaze over them.