Here is another dessert that is quite popular in Trinidad and Tobago.
- TURNOVER SHELL:
- 1 egg beaten (to brush over pastry)
- 5 tbsp. cold water
- 1 tbsp. sugar
- 1 tsp. salt
- 2/3 cup shortening
- 2 cups flour
- COCONUT FILLING:
- 1/2 cup sugar
- 1 tsp. vanilla essence
- 3/4 cup flaked coconut
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. liquid red food colouring
Dissolve the sugar and salt in water in a bowl.
In another bowl, mix the shortening and flour until it looks granular in appearance. Make a well in the center and pour in the liquid. Form the dough by hand-mixing, but do not knead. Next, seal the dough in a plastic wrap and refrigerate it for at least 15 minutes.
Combine coconut, cinnamon, nutmeg and sugar well. Mix in the red food colouring. Pour about two tablespoons full of filling into unbaked turnover shell. Fold over and seal the edges.
Place the turnovers on a greased baking sheet, brush with egg and bake in a 350 degrees F oven for 40 minutes or until a knife inserted just off center comes out clean. Serve cool.