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Barbados Coconut Turnovers

Barbados Coconut Turnovers

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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.

Mother Daughter

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.

Happy Mother's Day

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
Barbados Coconut Turnovers

Barbados Coconut Turnovers

Yield: 20 turnovers
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes

Coconut Turnovers are an authentic treat from Barbados. With their warm brown sugar crust and delicious coconut filling, this pastry is perfect for breakfast or a mid-day snack.

Adapted from Barbados.org

Ingredients

For the Dough:

  • 2¾ cups all-purpose flour
  • ½ teaspoon salt
  • 4 oz cold butter
  • ¼ cup sugar
  • 4 teaspoons active dry yeast
  • 1 cup warm milk, approx 110-115 degrees F
  • ⅓ cup sugar water, dissolve sugar in water
  • brown sugar

For the Filling:

  • 2 cups grated or shredded coconut, fresh or frozen; NOT dried coconut
  • ¾ cup white granulated sugar
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon almond extract

Instructions

  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 the 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. 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).
  5. Combine the filling ingredients in a bowl, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
  6. 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.
  7. Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
  8. 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.
  9. Turnovers are best eaten warm.

Notes

Turnovers are best eaten warm.

Nutrition Information:
Yield: 20 Serving Size: 1 grams
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 134mgCarbohydrates: 34gFiber: 2gSugar: 18gProtein: 3g

Nutrition Information Provided For Educational and Informational Purposes Only.

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