South American Coconut Pastries

Ingredients

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

  • 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

Instructions

  1. Pastries: 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.
  2. 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.
  3. Bake at 425 degrees F for 10 minutes, or until delicately browned.
  4. Coconut Filling: Mix coconut, cornstarch, sugar and evaporated milk. Cook over low heat, stirring for 5 minutes.
  5. Add egg yolks and butter, stirring. Stir over low heat for 2 minutes.
  6. Cool.

Makes 1 1/2 to 2 dozen.

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