Savor the flavors of Hawaii's tropical climate with these delicious coconut turnovers. These are ideal for a dessert or sweet snack. Pineapple juice, buttery puff pastry, and shredded coconut will take your taste buds to the Hawaiian islands.
Ingredients: 2 cups shredded coconut. 1/2 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/4 cup pineapple juice. 1/4 cup all-purpose flour. 1 package 17.3 ounces puff pastry sheets 2 sheets. 1 egg, beaten for egg wash. Powdered sugar for dusting, optional.
Instructions: Set the oven temperature to 375F 190C. Shredded coconut, melted butter, granulated sugar, pineapple juice, and all-purpose flour should all be combined in a mixing bowl. Blend until thoroughly blended to form the coconut filling. On a lightly floured surface, unfold the puff pastry sheets, then cut each one into four squares, for a total of eight squares. Put a dollop of the coconut filling in the middle of every square of pastry. Each pastry square is folded into a triangle by folding the edges diagonally, then pressing them together to seal. For a decorative effect, crimp the edges with a fork. To give the turnovers a nice golden color when baked, brush the tops with the beaten egg. Transfer the turnovers to a parchment paper-lined baking sheet. Bake for 20 to 25 minutes, or until the turnovers are golden brown and puffy, in a preheated oven. Take them out of the oven and let them cool down a little. For added sweetness, dust with powdered sugar if preferred. Enjoy your homemade Hawaiian Coconut Turnovers warm out of the oven!
Prep Time: 20 minutes
Cook Time: 25 minutes
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