Sweet Coconut Hand Pies

Sweet Coconut Hand Pies

Coconut filling recipe from A World of Cakes by Krystina Castella

Ingredients: 

Dough:

• 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

Filling:

• 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

Directions:

1. 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.)  
2. Remove the dough from the bowl, wrap in plastic wrap, flatten into a disc and put into the fridge for 30 minutes.
3. 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.
4. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and spray with nonstick cooking spray.
5. Roll the dough to a 1/4″ thickness on a floured surface. Cut circles from the dough, about 3-1/2″ in diameter.  
6. 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.
7. Moisten the tops of the pies with water and sprinkle with granulated sugar.
8. 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.