Bajan Coconut Turnovers

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Turnovers are a type of baked pastry with filling on the inside, it is sweet and a very popular treat in Barbados.



1 cup warm whole milk (115 degrees F)
4 tsp active dry yeast
1/4 cup granulated sugar
2 3/4 cup all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cut in small cubes


2 cups grated fresh coconut
2/3 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon almond extract


Sugar water (1 tablespoon sugar mixed with 1 tablespoon water)
1 tablespoon brown sugar


In your stand mixer bowl, mix the milk, sugar, and yeast.

Let sit for 10 minutes for the yeast to activate.

In a separate bowl, sift your flour and salt.

Incorporate the cubes of butter into your flour 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 fingers 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 (refer to photos).

Then start rolling it in until it forms a log Place it inside of a greased loaf pan, seam side down.

You should be able to get about 4-5 in each pan. Leave about 1/4 of an inch between each roll, so that they have room to rise Once all have been filled and rolled, cover the pans and let rise for a second time.

This rise will be about 30 minutes.

Preheat the oven to 350 degrees F while they are rising.

Brush your rolls with the sugar-water and sprinkle with brown sugar. Bake for 15 minutes. After 15 minutes, remove from oven and baste with the sugar-water again.

Bake for another 5 minutes or until they are golden brown.

Recipe Submitted by Good Old Bajan Cooking Group.

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