Coconut Turnover

Name: Coconut Turnover
Yield: 8
Cuisine: Saint Lucia
Ingredients: All-purpose flour — 300 g (2 1/3 cups); Salt — 1/2 tsp; Cold butter, cubed — 150 g (2/3 cup); Cold water — 80-100 ml (1/3-1/2 cup); Grated coconut — 300 g (3 cups); Sugar — 150 g (3/4 cup); Ground cinnamon — 1/2 tsp; Ground nutmeg — 1/4 tsp; Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 300 g (2 1/3 cups)
Salt — 1/2 tsp
Cold butter, cubed — 150 g (2/3 cup)
Cold water — 80-100 ml (1/3-1/2 cup)
Grated coconut — 300 g (3 cups)
Sugar — 150 g (3/4 cup)
Ground cinnamon — 1/2 tsp
Ground nutmeg — 1/4 tsp
Egg, beaten, for glazing — 1

Method

Combine flour and salt, then rub in the cold butter until the mixture resembles coarse crumbs.
Add cold water gradually, mixing until a firm dough forms; wrap and chill for 30 minutes.
Meanwhile, combine grated coconut, sugar, cinnamon and nutmeg with a splash of water in a saucepan; cook over low heat for 5-7 minutes until slightly sticky.
Preheat the oven to 190°C (375°F) and line a baking tray.
Roll out the dough and cut into rounds about 12 cm (5 in) across.
Place a spoonful of coconut filling on one half of each round, fold over, and crimp the edges to seal.
Brush with beaten egg and bake for 20-25 minutes until golden brown.

Introduction: A flaky pastry turnover filled with sweet spiced coconut filling, a favourite Saint Lucian treat.

Cultural Background: Coconut turnovers are sold at bakeries and roadside stalls throughout Saint Lucia, their crisp golden pastry giving way to a warmly spiced coconut filling — a popular after-school and tea-time snack.

Tips: Keep the butter and water cold for the flakiest pastry. Don’t overfill the turnovers, or they may burst open during baking.

Variations: Add a handful of raisins to the coconut filling for extra texture; brush with a light sugar glaze after baking for a shinier finish.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Reheat briefly in a low oven for a few minutes to restore some crispness.

Nutrition: Approx. 290 kcal, 3 g protein, 32 g carbohydrate, 17 g fat per turnover.

FAQs:

Q: Can I use store-bought pastry?

A: Yes, puff pastry or pie dough can be substituted for a quicker version, though the texture will differ slightly.

Q: Can this be made ahead and frozen?

A: Yes, assemble and freeze unbaked turnovers, then bake from frozen, adding a few extra minutes.