Ingredients Jump to Instructions ↓

  1. 1/4 cup 23g / 0.8oz Sweetened shredded coconut

  2. 1/4 cup 36g / 1 1/3oz Chopped walnuts

  3. 1/4 cup 49g / 1.7oz Sugar - divided

  4. 1 Frozen puff pastry sheets - (17 1/3 oz)

  5. 1 Egg - beaten

Instructions Jump to Ingredients ↑

  1. Thaw puff pastry sheets at room temperature 30 minutes. Heat the oven to 350 degrees. Mix the coconut, walnuts and 2 tablespoons of sugar in a small bowl and set aside.

  2. Unfold 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.

  3. Place 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.

  4. Lay the dumplings on a nonstick baking sheet evenly apart and brush them with the egg. Bake 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.

  5. This recipe yields 40 dumplings.

  6. Each dumpling: 53 calories ; 62 mg sodium; 6 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 1 gram protein; 0.06 gram fiber.


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