Coconut Turnovers Recipes

GOJA (GUJIYA) - SPICED COCONUT TURNOVER

Steps:

• Make the dough. Mix flour, baking powder, and sugar together. Rub in shortening until fine crumbs form. Add cold milk a little at a time until dough comes together. Knead until dough is smooth.
• Rub a little oil on top of dough ball and cover with damp paper towel. Let rest for minimum one hour.
• Using a standard box grater- Crack coconut, drain water. Remove coconutmeat from shell. Cut into small pieces. Grate coconut on fine side, set aside.
• Grate ginger, add to bowl with coconut. Add remaining ingredients. Mix well, set aside until ready to assemble.
• Pinch off small pieces of dough, golf ball sized. Cover all dough balls with damp paper towel to keep from crusting.
• Roll dough ball thinly to 1/8inch thickness. Dip finger or pastry brush in water and rub the edges of dough. Place 1 1/2 tbsp coconut mixture in center. Fold dough over coconut, press with fork to seal edges. Dip fork in flour to keep from sticking to dough. Repeat until all dough has been used up. Remaining coconut can be frozen for later use.
• Heat oil for frying. Deep fry turnovers until light golden brown.

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 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.

COCONUT TURNOVERS

Steps:

• 1 Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.
• 2 In a separate bowl, mix 1/4 cup white sugar, yeast and milk.
• 3 Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes.
• 4 Combine the remaining ingredients in a bowl for the filling, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
• 5 Punch down the risen dough and lightly knead it for half a minute. Cut the dough into equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the centre; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.
• 6 Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
• 7 Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.