global (global87) wrote in vegancooking,
global
global87
vegancooking

Coconut Fudge Packages

Made these tonight--they turned out pretty good. My comments are in italics.

Coconut Fudge Packages - from veganchef.com

2 T. water I used soymilk
1 T. Ener-G Egg Replacer
1/2 cup unbleached cane sugar, plus additional for rolling out dough
1/4 cup cocoa powder
3/4 cup Spectrum Spread non-hydrogenated margarine, divided Smart Balance works fine, too--I imagine any margarine would
1/4 cup shredded coconut
1/4 cup walnuts or hazelnuts, finely chopped left these out
2 t. vanilla, divided
1 1/2 cups unbleached flour
1/4 t. salt
3 T. water or soy milk I used soymilk

In a small bowl, combine the 2 T. water (soymilk) and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the sugar, cocoa powder, 1/4 cups Spectrum Spread, coconut, chopped nuts, and 1 t. vanilla. Stir well to combine (you may need to use an electric mixer here--I did), and set aside. In a medium bowl, stir together the flour and salt. Using a pastry blender or a fork (I used electric mixer here too), cut in the remaining Spectrum Spread into the flour mixture, and work it until the mixture resembles coarse crumbs. Drizzle the flour mixture with the remaining 3 T. water (soymilk) and 1 t. vanilla, and mix well to form a soft dough (I would do this with your hands).

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Sprinkle a work surface with a little sugar (you may need a lot--the dough can get kind of sticky) to prevent the dough from sticking. Divide the dough in half and cover the remainder with a towel to prevent it from drying out, and set it aside. Work with one half of the dough at a time. On the sugared surface, roll out the dough to 1/16-inch thickness (you want this dough really thin), and cut it into 2 1/2-inch squares (they should actually be squares--otherwise they won't work well!).

To assemble each of the pastries: place 1 teaspoonful (it looks small but it's seriously plenty!) of the filling in the center of each square, fold each of the corners of the square up to the center, and gently press them together to partially seal (seal them reaaaaally well!) in the filling. Using a spatula, transfer the pastries to the prepared cookie sheets with the sealed seam-side up.

Bake at 350 degrees for 15-20 minutes (15 is plenty) or until set and lightly browned. Allow the pastries to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. When completely cooled, transfer to an airtight container for storage, and place waxed paper between the layers of pastries.

Yield: 28-30 pieces (only yielded 15 for me!)

**

These turned out really great but mine weren't very neat or pretty. I didn't roll the dough out flat enough and when I put the filling on the dough, it looked really meager, so I added way too much. I forgot to take into account that it would expand when it baked, though, so a lot of them burst/overflowed. So my tip to future bakers making these would be to put a really modest amount of filling in each "package." It's also important to cut them into actual squares with sharp corners, or else they won't fold up right. I didn't really have enough dough, but I think it's because my squares weren't thin enough.

They basically make these cute little chocolate-coconut-filled cookies. I wouldn't describe them as fudgy, but they're delicious. Next time I'd like to try to convert the filling to a vanilla coconut cream (as opposed to a chocolate one).
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