Coconut Turnovers

Danielle, you definitely won't like this. But to everyone else, it's delicious! And if you follow the recipe it makes GIANT turnovers. I would probably make smaller ones next time.

Cream of coconut is the stuff that you can find in the beverage areas. It's normally used for pina coladas. I have plans to try it with a mango drink tonight, if it's good I'll pass that along. You can also use it in smoothies.

http://www.ourbestbites.com/2012/06/coconut-turnovers/

Ingredients

1 cup shredded coconut
6 tablespoons cream of coconut
1/4 teaspoon coconut extract
1 sheet puff pastry

Glaze
2 tablespoons butter, melted
1/2 cup powdered sugar
1 teaspoons milk
optional: 1/8-1/4 teaspoon coconut extract

Instructions

Preheat oven to 400.  Combine coconut, cream of coconut, and 1/4 teaspoon coconut extract.

Thaw puff pastry according to package directions.  Place on a lightly floured surface and gently roll out into a square about 12×12 inches.  Cut puff pastry into 4 equal squares.

Place 1/4 of the coconut mixture on top of each pastry square, spreading out the mixture on one half of the square in a triangular shape.  Keep the mixture 1/2 inch away from all edges.  Dip a finger in water and lightly run it around all the edges of pastry square.  Fold in half, creating a triangle shape.  Gently press edges together, and crimp with a fork.  Take fork and poke through top of each pastry.  Place pastries on a baking sheet and bake for 15-20 minutes, until puffed and golden brown.  Transfer turnovers to a cooling rack.

While pastries are cooling, combine glaze ingredients and stir until smooth, adding more liquid if necessary.  When pastries are just slightly warm (not hot) use a fork to drizzle glaze, or place glaze in a small zip top bag with a corner cut off.  Drizzle evenly over pastries and let cool.