In Greek: σκαλτσούνες με καρύδα, say: skahlt-SOO-nehs meh kah-REE-thah
This recipe for Honey Coconut Turnovers is made in the traditional Greek way – with olive oil (no butter). Depending on the filling, skaltsounes and other small pies are served as appetizers, snacks, and desserts. This sweet version is perfect with coffee, tea, or milk – at home, work, or in the lunchbox.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 1 cup of sugar
- 4 eggs (at room temperature)
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of extra virgin olive oil
- 1/2 cup of honey
- 1 cup of shredded coconut
- 1-2 egg yolks
- 1 tablespoon of water
- baking parchment paper
- olive oil to grease the pan
- confectioner’s sugar
Beat together the sugar and eggs until fully combined (about 10 minutes). Whisk together the flour and baking powder. Continuing to beat, add flour and olive oil, beating or mixing until the dough is firm.
Combine honey and coconut in a bowl to make the filling.
Roll out the dough (or pieces of dough) to a thickness of 1/4 inch or less (a nice thin crust). Cut the dough into small (about 4-6 inches in diameter) circles using a turnover cutter or other round object.
In a small bowl, combine the egg yolk and water with a fork.
Preheat oven to 350°F (175°C).
Place a spoonful of filling on the circle, fold over to a half-moon shape, press edges gently to seal, and brush the top lightly with the egg yolk and water mixture. Continue until all the dough and filling have been used.
Brush a cookie sheet or shallow baking pan with olive oil and cover the pan with a sheet of baking parchment paper. Arrange turnovers in the pan and bake at 350°F (175°C) for 25-30 minutes, and cool on baking racks.
OPTIONAL: Dust with confectioner’s sugar.
Honey Coconut Turnovers are served warm or at room temperature.
Yield: about 15 turnovers (depending on the size and the thickness of the crust)