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south American Coconut Pastries 2 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Butter
5 Tablespoons Orange Juice
1 Egg White
coconut Filling sift Dry Ingredients Into Bowl; Cut In Butter. Mix In Orange Juice, A Little At A Time, Until Ball Of Dough Is Formed (dough Will Be Rather Dry). Press Together Lightly. Wrap In Wax Paper And Chill 1 Hour. roll The Dough 1/8 Inch Thick On A Lightly Floured Board. Cut With A 3 1/2 Inch Cookie Cutter. Put 1 Teaspoon Coconut Filling On Half Of Each Round. Moisten Edges And Fold Over. Seal Edges With A Fork. Arrange On Greased Baking Sheet And Brush With Slightly Beaten Egg White. Bake At 425 Degrees F For 10 Minutes, Or Until Delicately Browned. makes 1 1/2 To 2 Dozen. coconut Filling
1 1/2 Cups Flaked Coconut
1 Tablespoon Cornstarch
1/3 Cup Granulated Sugar
3/4 Cup Evaporated Milk
2 Egg Yolks, Beaten
3 Tablespoons Melted Butter mix Coconut, Cornstarch, Sugar And Evaporated Milk. Cook Over Low Heat, Stirring For 5 Minutes. Add Egg Yolks And Butter, Stirring. Stir Over Low Heat For 2 Minutes. Cool. |
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