Coconut Turnoves
Buttery, flaky dough filled with soft coconut filling, made with puff pastry for a quick and easy treat.
Servings turnovers
Ingredients
Turnovers
- 1 cup shredded coconut
- 6 tablespoons cream of coconut
- ¼ teaspoon coconut extract
- 1 sheet puff pastry
Glaze
- 2 tablespoons butter melted
- ½ cup powdered sugar
- 1 teaspoons milk
- optional: 1/8-1/4 teaspoon coconut extract
Instructions
- Preheat oven to 400℉. Combine coconut, cream of coconut, and ¼ teaspoon coconut extract. Set aside.
- Thaw puff pastry according to package directions. Place on a lightly floured surface and gently roll out into a square about 12×12 inches. Cut puff pastry into 4 equal squares.
- Place ¼ of the coconut mixture on top of each pastry square, spreading out the mixture on one half of the square in a triangular shape. Keep the mixture ½ inch away from all edges. Dip a finger in water and lightly run it around all the edges of pastry square. Fold in half, creating a triangle shape. Gently press edges together, and crimp with a fork. Take fork and poke through top of each pastry to vent steam. Place pastries on a baking sheet and bake for 15-20 minutes, until puffed and golden brown. Transfer turnovers to a cooling rack.
- While pastries are cooling, combine glaze ingredients and stir until smooth, adding more liquid if necessary. When pastries are just slightly warm (not hot) use a fork to drizzle glaze, or place glaze in a small zip top bag with a corner cut off. Drizzle evenly over pastries and let cool.
Nutrition
Serving: 1turnover, Calories: 684kcal, Carbohydrates: 73g, Protein: 5g, Fat: 42g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 272mg, Potassium: 118mg, Fiber: 3g, Sugar: 44g, Vitamin A: 178IU, Vitamin C: 0.2mg, Calcium: 13mg, Iron: 2mg
Calories: 684kcal
Cost: $8
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