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Bajan Coconut Turnovers


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"A traditional Barbadian treat!"

Serves | Prep Time 90 minutes | Cook Time 20 minutes

Why I Love This Recipe

This recipe hails from the beautiful Caribbean island of Barbados. Bajan coconut turnovers are a type of baked pastry with coconut filling on the inside. It's a sweet and very popular treat in Barbados.

Submitted by: "Dawn Nadeau"


Ingredients You'll Need

Dough
1 cup warm whole milk
4 teaspoons active dry yeast
1/4 of granulated sugar
2 3/4 cups of all-purpose white flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut in small cubes

Filling
2 cups grated fresh coconut (or unsweetened packaged)
2/3 cup granulated white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp almond extract
1/2 tsp pure vanilla extract

TOPPING
sugar water (1 tablespoons sugar mixed with tablespoon water)
1 tablespoon brown sugar


Directions

Using a stand mixer, mix the milk, sugar and yeast.


Let sit for 10 minutes for the yeast to activate.


In a separate bowl, sift the flour and salt.


Incorporate the cubes of butter into the flower with your fingers. They should be in pea-sized pieces.


Pour your flour into your yeast mixture. With your hook attachment, beat for 5 minutes.


Your dough should be sticky, but not sticky enough to stick on your figures when touching it.


Place your dough in a large greased bowl and cover with plastic wrap. Place in a warm place and let rise for 1 hour or until it doubles in size.


While the dough is rising, mix all the ingredients for your filling and let rest.


Once your dough is done rising, punch it down and divide it into 10 equal pieces Roll each piece of dough into a 3-4 inch oval.


Spread the filling 1/2 inch shy of the edges. Fold the two edges (left and right side) in about 1/2 inch. Then start rolling it in until it forms a log. Remember to pinch the seam to prevent the filling from spilling out.


Place on greased cookie sheet or cookie lined with parchment paper. Leave about 1/4 inch between each roll so that they have room to rise. Cover pan with clean tea towel and let rise for about 30 minutes.


Preheat oven to 350 degrees F while turnovers are rising.


Brush rolls with sugar-water and sprinkle with brown sugar.


Bake for 15 minutes. After 15 minutes remove from oven and baste with sugar water again.


Bake another 5 minutes or until they are golden brown.


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