Coconut Turnovers are an authentic treat from Barbados. With its warm brown sugar crust and delicious coconut filling, this pastry is perfect for breakfast or a mid-day snack. This recipe makes 20 lovely coconut turnovers.
This afternoon, Emily and I worked on an extra credit project for her social studies class.
She and a partner had to pick a country and put together a presentation on it and make a specialty dish that the country is known for.
Emily and her partner chose Barbados.
Her partner was out of town this weekend so I helped Emily with her dish.
She wanted to make Macaroni Pie, but I was not sure if they would have a way to keep it refrigerated at school and then heat it up at the appropriate time so we picked another dish that could be served at room temperature.
We settled on Coconut Turnovers.
She had to make enough to serve her entire class so that was a pretty big project.
I thought they turned out great though.
The bun is really soft with a nice crunch sugary topping and the inside is sweet and warm. YUM!
Barbados Coconut Turnovers
Ingredients
For the Dough:
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 4 oz cold butter
- ¼ cup granulated sugar
- 4 tsp active dry yeast
- 1 cup warm milk approx 110-115 degrees F
- ⅓ cup sugar water dissolve sugar in water
- light brown sugar
For the Filling:
- 2 cups grated or shredded coconut fresh or frozen; NOT dried coconut
- ¾ cup granulated sugar
- ¼ teaspoon allspice
- ¼ teaspoon ground cinnamon
- 1 teaspoon almond extract
Instructions
- Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.
- In a separate bowl, mix the white sugar, yeast and milk.
- 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.
- Place the dough in a lightly oiled bowl, cover, leave somewhere warm and let rise for about 1 hour (the dough should double in size).
- Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
- Punch down the risen dough and lightly knead it for a minute. Cut the dough into 20 equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the center; 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.
- Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
- 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.
- Turnovers are best eaten warm.
Notes
Nutrition
Raheem
Wednesday 25th of January 2023
There’s a bakery in Brooklyn that makes these and I love them! Thank you for sharing the recipe