South American Coconut Pastries

Yield: 1 1/2 to 2 dozen

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.