Recipe for cooking south american coconut pastries
Recipes from Peru, Brazil and South America :: South American Desserts
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
5 Tbsp. 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 in. thick on a lightly floured board. Cut with a 3 1/2 in. cookie cutter. Put 1 tsp. 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 fahrenheit for 10 mins., or until delicately browned.
Makes 1 1/2 to 2 dozen.
Coconut Filling
1 1/2 (one and one-half) c. flaked coconut
1 Tbsp. cornstarch
1/3 c. sugar
3/4 c. evaporated milk
2 egg yolks, beaten
3 Tbsp. melted butter
Mix coconut, cornstarch, sugar and evaporated milk. Cook over low heat, stirring for 5 mins. Add egg yolks and butter, stirring. Stir over low heat for 2 mins. Cool.
