Trinidad Coconut Turnover 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.

AN ODE TO THE COCONUT: THE COCONUT TURNOVER

Steps:

• Combine the first 4 ingredients.
• Set aside in a warm place for about 10-15 minutes.
• Sift flour, turmeric or saffron, and salt in a large bowl and fold in the margarine or butter.
• Add sugar, vanilla essence, cinnamon to the yeast mixture.
• Add the eggs to the yeast mixture, beating well after each addition.
• Add sultanas and currants to the yeast mixture.
• Pour yeast mixture into the flour mixture.
• Combine to create a soft dough.
• Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl and turn over to grease the top.
• Let rise under a kitchen towel for 30 minutes.
• Turn out and roll into tennis size balls.
• With a rolling pin stretch each tennis size dough ball into sheets as large as you like.
• Fill with coconut mixture and roll into logs.
• For the glaze, dissolve the coconut sugar with hot water.
• Brush with glaze and sprinkle with coconut sugar.
• Bake till golden and enjoy!

COCONUT TARTS

Steps:

• Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
• In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
• To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
• Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
• Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.