Editor's note: The recipe and introductory text below are adapted from Ramin Ganeshram's book Sweet Hands: Island Cooking from Trinidad & Tobago. _Ganeshram also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

　　To read more about Trinidadian cuisine, click here._

　　These turnovers are the Trinidadian version of the fruit-filled tarts traditional in European baking. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.

　　

Ingredients

Makes 15 individual tarts

　　

DOUGH

2 cups all-purpose flour

　　1/8 teaspoon baking powder

　　1/8 teaspoon salt

　　1/2 cup butter, chilled and cubed

　　1/2 cup vegetable shortening

　　2/3 cup cold water

　　

FILLING

2 1/4 cups grated fresh coconut (about 1 medium coconut)

　　3/4 cup sugar

　　1/2 teaspoon mixed essence (see Tip, below)

　　

GLAZE

1 egg yolk

　　2 teaspoons milk

　　

Step 1

Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.

　　

Step 2

In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.

　　

Step 3

To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.

　　

Step 4

Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.

　　

Step 5

Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

　　Ramin Ganeshram shares a tip with Epicurious:

　　· Originally a flavoring made from the oil of nutty, vanilla-scented tonka beans, mixed essence is today a combination of extracts used in almost all Trinidadian baked goods. It's available in West Indian markets or can be made at home by mixing 1/2 cup pure vanilla extract, 1/4 cup each almond and pear extracts, 2 teaspoons dark rum, and 2 drops orange flower water. Store in a tightly sealed jar in a cool, dark place.

　　Reprinted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, copyright (c) 2006. Published by Hippocrene Books.Buy the full book from Amazon or Bookshop.