Dessert turnovers bake into a tropical delight

August 30, 1998|By Annette Gooch | Annette Gooch,UNIVERSAL PRESS SYNDICATE

Part cutout cookie, part filled pastry, a dessert turnover combines the best of both in an appealing little package. A batch of these turnovers is no more difficult to make than most other filled cookies, particularly since both the dough and filling can be made ahead and assembled shortly before baking.

These Lime-Coconut Turn-overs are similar to empanadas, a favorite sweet in Hispanic countries.

Cole Publishing Group

Lime-Coconut Turnovers

Makes 14 to 16 turnovers

1 1/2 cups flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1/4 teaspoon each salt and ground cinnamon

1/4 cup chilled butter

2 tablespoons vegetable shortening

2 1/2 to 3 tablespoons cold water

Lime-Coconut Filling (see directions below)

2 teaspoons (approximately) milk

1/4 cup granulated sugar, or as needed

In a bowl, stir together flour, baking powder, sugar, salt and cinnamon to combine thoroughly. Using a pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.

Add the cold water, 1 tablespoon at a time, mixing lightly with a fork until dough clings together. Use hands to press dough into a smooth ball. Wrap dough in plastic film and refrigerate until firm (at least 1 hour or overnight).

On a lightly floured board or pastry cloth, roll out a portion of the dough to a scant 1/8-inch thickness. Using a 3 1/4-inch-diameter cutter, cut dough into rounds. Repeat with remaining dough.

Preheat oven to 375 degrees. Place a scant 2 teaspoons of Lime-Coconut Filling on half of each round, leaving about 1/2 inch at edge uncovered. Moisten edges of each round with water. Fold over unfilled half; press edges together with tines of a fork.

Use a spatula to transfer turnovers to baking sheet, placing them about 2 inches apart. Brush tops with milk, then sprinkle with granulated sugar.

Bake just until lightly browned (15 to 18 minutes). Transfer to wire racks to cool. Sprinkle with additional sugar if desired.

To make Lime-Coconut Filling: Whisk 1 egg in a small, heavy saucepan. Stir in 1/3 cup sugar, 1/2 teaspoon grated lime zest and 2 tablespoons lime juice. Add 1 tablespoon butter and place over low heat. Cook, whisking often, until mixture thickens (6 to 8 minutes). Remove from heat and stir in 2 tablespoons flaked, sweetened coconut. Let stand at room temperature for 15 to 20 minutes to cool before using.

Pub Date: 8/30/98

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