Sweet Coconut Hand Pies
Coconut filling recipe from A World of Cakes by Krystina Castella
- 2 cups all-purpose flour, unbleached
- 3 tablespoons confectioner’s sugar
- 1/2 teaspoon salt
- 1-1/2 sticks (3/4 cup) butter, cold
- 1/4 cup water
- 2-1/2 cups shredded coconut
- 1 cup evaporated milk
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, light
- 1 teaspoon vanilla extract
- dash of salt
- Granulated sugar for the tops
- Prepare the dough: in the bowl of a stand mixer combine the flour, confectioner’s sugar and salt. Cut the cold butter into pieces and blend into the dough until the mixture looks coarse. Add the water just a little at a time until the mixture comes together as a ball of dough. (You may not need all of the water, add it one tablespoon at a time.)
- Remove the dough from the bowl, wrap in plastic wrap, flatten into a disc and put into the fridge for 30 minutes.
- To make the filling mix the coconut, evaporated milk, sugars, vanilla and salt in a saucepan. Cook, stirring over medium heat until the mixture thickens – about 10 minutes. Let cool for about 15 minutes.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and spray with nonstick cooking spray.
- Roll the dough to a 1/4″ thickness on a floured surface. Cut circles from the dough, about 3-1/2″ in diameter.
- Spoon about 2 tablespoons of filling into the center of a dough circle. Moisten the edge with water and bring together to form a half circle, pinching the edges together to seal. Place the pie on the prepared sheet. Repeat with the remaining dough and filling, re-rolling dough scraps as needed until it is all used.
- Moisten the tops of the pies with water and sprinkle with granulated sugar.
- Bake the pies for 30 minutes until tops are golden. Immediately transfer them to a cooling rack.
Enjoy the pies while they’re warm. Once cool, they can be stored in a sealed container at room temperature for up to 3 days.