3/4 cup unsweetened coconut, soaked in the coconut milk
1/2 teaspoon ground cardamom
1/3 cup sultana
1/4 cup brown sugar, lightly packed
6 pieces crystallized ginger, slivered
Steps:
After soaking the coconut for 1 hour mix remaining ingredients together.
Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.
Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.
Place pastries on a lightly greased cookie sheet.
Cover with plastic wrap and place in the fridge for about 1 hour.
Preheat oven to 425 degrees.
Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.
***The amount you get depends on how thick you roll the pastry.
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