STEWED COCONUT IN CREAM CHEESE PASTRY CRUST

[Guest guest]

STEWED COCONUT IN CREAM CHEESE PASTRY CRUST

 

2 cups flour

4 tsp baking powder

1/2 cup butter

1/4 cup milk

2 ozs cream cheese

1/2 cup chopped toasted almonds (optional)

 

COCONUT FILLING

2 cups freshly grated coconut

2 cups granulated sugar

4 pieces clove, ground

1 tsp cinnamon

 

CRUST

Combine all dry ingredients, rub in butter then cream cheese to fine

crumbs.

Add milk and gently knead, refrigerate to firm up.

Roll out to 12 by 8 inch rectangle.

Transfer to baking sheet.

Sprinkle toasted almonds onto one third of the pastry, middle section

Add coconut down the center over the almonds

Make 21/2 inch slats onto the two flaps on either end, and bring

strips together

Pinch to seal, bake 400 for 15 minutes.

 

 

COCONUT FILLING

In a medium sized saucepan, add coconut and sugar, cook on medium

heat until mixture begins to bubble, the mixture should water a

little.

Add spices and continue cooking stirring frequently until mixture

comes together, about 10 to 15 minutes.

You can add a small amount of water if needed to prevent sticking.

Remove coconut when it is cooked and still juicy. Do not dry your

mixture out.