2 cups of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of active dry yeast
125g of butter or margarine
1/4 cup of orange juice
1 1/2 cups of grated coconut
1 tablespoon of cornstarch
1/2 cup of sugar
3/4 cup of heavy cream
2 egg yolks
3 tablespoons of melted butter, cooled
1 large egg white
2 cups of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of active dry yeast
125g of butter or margarine
1/4 cup of orange juice
1 1/2 cups of grated coconut
1 tablespoon of cornstarch
1/2 cup of sugar
3/4 cup of heavy cream
2 egg yolks
3 tablespoons of melted butter, cooled
1 large egg white
Sift the flour, salt, and yeast into a bowl
Add the butter or margarine in small pieces and mix until it forms a granulated mixture
Add the orange juice and shape the dough into a ball
Refrigerate for 1 hour
Mix the grated coconut, cornstarch, sugar, and heavy cream
Cook over low heat, stirring constantly for 5 minutes
Beat the egg yolks and melted butter in a bowl
Gradually add the coconut mixture, stirring constantly
Put everything in the pan and cook over low heat for 2 minutes
Let it cool
Roll out the dough as thinly as possible on a surface dusted with wheat flour
Cut into 10cm circles
Place 1 tablespoon of filling on one half of the circle, fold in half, and close the edges with a little water
Arrange an oiled baking dish and brush with egg white
Bake in a preheated oven for about 10 minutes or until the pastries are delicately golden brown
Let it cool.
