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Flaky walnut coconut dumplings

Flaky walnut coconut dumplings
Los Angeles Times

Two hours before the Chinese New Year party they were hosting last year, Leeann and Katie Chin stopped at a red light on Laurel Canyon Boulevard and were reviewing the menu for the evening. To begin with, firecracker shrimp, chicken ... Read more

Total time: 1 hour 40 minutes | Makes 40 dumplings
  • 1/4 cup sweetened, shredded coconut
  • 1/4 cup chopped walnuts
  • 1/4 cup sugar, divided
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed at room temperature 30 minutes
  • 1 egg, beaten

Step 1Heat the oven to 350 degrees.

Step 2Mix the coconut, walnuts and 2 tablespoons of sugar in a small bowl and set aside.

Step 3Unfold the pastry sheets on a lightly floured surface. Roll each into a 12-inch square. Using a drinking glass or 3-inch round cookie cutter, cut out circles. Remove the shapes, roll out the remaining dough and continue making circles. Each sheet should yield 20 circles.

Step 4Place a circle in the palm of your hand and place 1 teaspoon of the coconut mixture in the center. Fold over the circle to form a half circle. Pinch the dough together firmly to seal the edges. Lay the dumplings on a nonstick baking sheet evenly apart and brush them with the egg.

Step 5Bake the dumplings until golden brown, 13 to 15 minutes. Sprinkle both sides of the dumplings with the remaining sugar immediately after removing from the oven.

Note: This light and delicious dessert is wonderful as is, but for those who do not like coconut, you may substitute peanuts. Just chop the peanuts very finely.


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