lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Mango Pie
Ingredients:
- 1 cornstarch
- 1 sugar
- 2 lemon juice
- 1/4 mangoes
- 1 sugar
- 1 1/2
- 1
- 1/4
Instructions:
1. Bake pie crust per package instructions.
2. Pour orange juice into a small saucepan and whisk in cornstarch, until it's dissolved.
3. Add a 1/4 cup sugar and lemon juice mix with cornstarch and orange juice.
4. Cook over medium heat , stirring constantly, until clear and thick. About 5 minutes.
5. Place finely chopped mangoes in pie crust.
6. Pour warm orange juice mixture over mangoes.
7. Cool 30 minutes or until room tempature.
8. Beat whipping cream and remaining 1 tablespoon sugar in a medium bowl, on medium-high speed until firm , but not stiff, peaks form.
9. Spread on top of mango mixture: sprinkle with nuts.
10. Refrigerate at least 2 hours or until thoroughly chilled.
Title: Orange Dream Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 8 sour cream
- 4 powdered sugar
- 1
- 1/3
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 1 tube pan or 2 small loaf pans. Dredge candied orange peel in flour.
2. Combine cake mix, pudding mix, eggs, sour cream, oil and orange extract Beat at medium speed with electric mixer.
3. Mix in candied fruit and pour into prepared pan or pans.
4. Bake for 1 hour or until toothpick inserted in center of cake comes out clean.
5. Cool in pan, and move to serving dish.
6. For Glaze, combine powdered sugar and orange juice. Drizzle on cooled cake.
Title: Bread and Butter Pudding - Gluten Free
Ingredients:
- 8 butter
- 1 eggs
- 4 caster sugar
- 3 milk
- 2 1/2 vanilla essence
- 1/2 sultanas
- 1 cinnamon
- 1/4
Instructions:
1. Mix and whisk together the eggs, milk and cream in a medium sized bowls.
2. Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
3. Grease an oven-proof dish or ramekins.
4. Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
5. Sprinkle the dried fruit over the bread.
6. Pour the custard mixture over the bread and then sprinkle over cinamon.
7. Bake at 180°C for 20-30 minutes.
8. Pudding is best eaten warm but can be eaten cold also.
Title: Gingerbread Dough
Ingredients:
- 100 dark brown sugar
- 150 golden syrup
- 10 powdered ginger
- 150 butter
- 1 egg
- 5 bicarbonate of soda
- 5 hot water
- 450 plain flour
Instructions:
1. oven 180oc/gas 4 for 8/10 mins at top of oven.
2. *the syrup mixture must cool for about half an hour and the dough must rest also for a half an hour so allow some time in advance for this.
3. *melt sugar/syrup/butter and spice slowly and cool.
4. in a large saucepan.
5. Beat an egg and mix the bicarb with water.
6. Mix this into the syrup mixture.
7. Start adding the flour slowly and mixing it all inches.
8. It will start to get hard towards the end but just keep going. If the mixture is too still at the end part of the mixing , put your bowl over a bowl of warm water and this will loosen the mixture slightly to enable you to mix in the last amount of flour.
9. Chill the dough in cling film for about half an hour and its ready to use.
10. this dough is extremely versatile and will take on any shape or indentation, shape or pattern. See edible birthday cards.
Title: Butterscotch Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 8 unsalted butter
- 1 light brown sugar
- 3/4 eggs
- 2 vanilla extract
- 1 bittersweet chocolate chips
- 3
Instructions:
1. Position rack in the center of oven; preheat oven to 350°; lightly butter a large baking sheet and set aside.
2. In a bowl, whisk flour, baking soda, and salt together; set aside.
3. Cut butter into 1-inch pieces; place butter pieces with butterscotch chips in the top half of a double boiler set over about 2 inches of simmering water.
4. Stir constantly until about ¾ melted; then remove from the heat and continue stirring until completely melted.
5. Transfer melted mixture to a large bowl; cool for 5 minutes.
6. Beat the brown sugar into the melted butterscotch mixture, using an electric mixer at medium speed, for 1 minute.
7. Beat in the eggs one at a time, making sure the first is fully incorporated before adding the second.
8. Scrape down the sides of the bowl and beat in the vanilla until smooth.
9. Add the flour mixture and beat at low speed just until soft, crumbly pieces of dough form, not until the mixture gathers into a ball—the dough will be quite thick and oily.
10. Beat in the chocolate chips at low speed, just until incorporated (you may also stir them in with a wooden spoon).
11. Roll by tablespoonfuls into 1-inch balls; place on baking sheet 2-inches apart.
12. Flatten each ball slightly with your fingers just until the sides begin to crack.
13. Bake for 12 minutes; use an oven mitt or a hot pad to hold on to the baking sheet, then give it two or three hard raps against the oven rack to make the cookies fall.
14. Bake for about 1 more minute, or until the cookies are flat and crackly but somewhat soft to touch.
15. Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
Title: Icebox Key Lime Pie
Ingredients:
- 1 prepared graham cracker crust
- 1/4 sugar
- 1 key lime zest
- 1 cream cheese
- 1 sweetened condensed milk
- 1/3 vanilla instant pudding mix
- 1 1/4 unflavored gelatin
- 1 key lime juice
- 1 vanilla
Instructions:
1. Process the sugar and lime zest until the sugar turns bright green and resembles pickle relish.
2. Add cream cheese and process until combined.
3. Add sweetened condensed milk and pudding mix and process until smooth. Scrape down sides of bowl.
4. Stir gelatin and 2 tablespoons of the lime juice in a small bowl. Heat in microwave for 15 seconds; stir until dissolved.
5. With machine running, pour in gelatin mixture, the rest of the lime juice, and the vanilla. Mix until thoroughly combined.
6. Pour into graham crust, cover with plastic, and chill for 3 hours.
Title: Jordan Marsh Blueberry Cake
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1 sugar
- 1/3 milk
- 1 1/2 blueberries
- 1 flour
- 1/2 baking powder
- 2 butter
- 1 eggs
- vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare an 8 inch square baking dish.
3. Sift flour, baking powder and salt together.
4. Cream shortening with sugar until fluffy; add eggs and beat well.
5. Add flour mixture to creamed mixture alternately with milk.
6. Mix well.
7. The longer you beat it, the better it will be.
8. Fold in vanilla and the floured berries.
9. Pour into the prepared pan.
10. Sprinkle with granulated sugar.
11. Bake at 350 degrees for approximately 45 minutes (or until a toothpick comes out clean).
Title: Galaktoboureko - Greek Custard Slice
Ingredients:
- 1 milk
- 110 white sugar
- 185 semolina
- 4 eggs
- 40 lemon rind
- 2 phyllo pastry
- 12 butter
- 75 white sugar
- 450 water
- 500 fresh lemon juice
- 2 cinnamon stick
- 1 cloves
- 6
- 1
Instructions:
1. Preheat oven to 180°C Bring milk and white sugar just to the boil in a saucepan over medium heat. Gradually add the semolina in a thin steady stream, stirring constantly with a wooden spoon.
2. Reduce heat to low. Cook, stirring, for 3-5 minutes or until mixture is smooth and thickens slightly.
3. Remove from heat and set aside for 15-20 minutes to cool slightly. Gradually add the eggs, 1 at a time, beating well after each addition until well combined. Add the vanilla sugar and lemon rind and stir until well combined.
4. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Place 1 filo sheet in the base of a 24 x 30cm (base measurement) ovenproof dish and brush with a little melted butter. Top with another filo sheet and lightly brush with melted butter.
5. Repeat with another 10 filo sheets and melted butter to make a 12-sheet stack.
6. Pour semolina mixture over the filo in dish. Continue layering with remaining filo sheets and half the remaining melted butter to make another 12-sheet stack on top of the semolina mixture.
7. Use a small sharp knife to score top of galaktoboureko into 16 squares. Brush with the remaining melted butter. Bake in oven for 45 minutes or until golden.
8. Meanwhile, to make sugar syrup, place the sugar, water, lemon juice, cinnamon, cloves and orange peel in a saucepan and stir over medium heat until sugar dissolves.
9. Bring to a gentle simmer and cook, without stirring, for 10 minutes or until syrup thickens slightly. Strain syrup and discard cinnamon, cloves and peel.
10. Cut through marked lines on top of galaktoboureko. Pour over the hot syrup and set aside for 30 minutes to stand. Serve warm or at room temperature.
Title: Chocolate Cookies
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 3/4 salt
- 1 sugar
- 3/4 eggs
- 2 vanilla
- 1
- 3
Instructions:
1. Preheat the oven to 375 degrees.
2. Mix the flour, baking soda, and salt in a bowl and set aside.
3. In another bowl or mixer, combine sugar and oil. Mix in the eggs and vanilla, combining completely.
4. Melt chocolate in a microwave safe bowl in the microwave. Be careful not to scorch or burn it. (I suggest microwaving for 15 seconds at a time and stirring in between).
5. Add 2 tbsp of the wet mixture to the chocolate and stir well. add another 2 tbsp and stir again. This will ensure the chocolate is well incorporated in the dough and prevent problems with the texture of the cookies.
6. Add chocolate mixture to wet ingredients and mix well. Add the dry mixture and mix again.
7. Shape dough into 1 inch balls and coat in additional sugar.
8. Place the dough on a lined cookie sheet about 2 inches apart. Using a fork, gently press down each ball. Rotate fork 90 degrees and press down again making a criss cross pattern.
9. Bake for 10 minutes.
Title: Chocolate-Filled Cookies
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1/2 salt
- 1 rum
- 2 flour
- 2 unsalted butter
- 2
Instructions:
1. In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture.
2. Stir in the sifted flour and mix to obtain a smooth texture.
3. Cover and chill for 1-2 hours.
4. Preheat the over to 350°F.
5. Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool.
6. Prepare the filling:.
7. Melt the chocolate and butter together and stir until smooth. Cool slightly.
8. Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently. Repeat with remaining cookies. Cool until filling is set.
9. Store for up to 1 week.
Title: Cornmeal-Cherry Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 yellow cornmeal
- 1/2 baking powder
- 1/4 salt
- 6 butter
- 1/4 sugar
- 1/2 vanilla
- 1 egg
- 1 orange, zest of
- 1/4 dried cherries
- dried cranberries
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. With an electric mixer, cream butter and sugar until light and fluffy.
3. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
4. Stir in cherries.
5. Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
6. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
7. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
8. Preheat oven to 350°F; line two baking sheets with parchment.
9. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
10. Place 1/2 inch apart on baking sheets.
11. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
12. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
Title: Easy Zucchini-Date Cake
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 2 eggs
- 3/4 zucchini
- 3 powdered sugar
- 1 1/2 butter
- 1/2 margarine
- 2 vanilla
- 1/2 milk
- 2 -3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch square baking pan.
3. In a mixing bowl, combine quick bread mix, sugar, cinnamon, oil, and eggs; mix until well blended.
4. Stir in zucchini.
5. Pour batter into prepared pan.
6. Bake at preheated oven for 40-50 minutes or until toothpick inserted comes out clean.
7. To prepare glaze, combine powdered sugar, butter, vanilla, in a small bowl, adding enough milk to make a drizzling consistency.
8. Using a fork, drizzle over cake when it has cooled.
9. Cut cake into serving portions when glaze has set; store cake in refrigerator.
Title: Coconut Cream Pie Makeover
Ingredients:
- 1 sugar
- 1/3 all-purpose flour
- 1 salt
- 3 nonfat milk
- 2 flaked coconut
- 1 1/4 vanilla extract
- 1 reduced fat graham cracker crust
- 1/2 cornstarch
- 1 water
- 1
- 1/2
- 3
Instructions:
1. In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.
2. Place crust on a baking sheet; add filling and set aside.
3. For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
4. Spread meringue over hot filling, sealing edges to crust. sprinkle with remaining coconut. Bake at 350 degrees for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.
Title: Spritz Cookies
Ingredients:
- 1/2 butter
- 2 sugar
- 1/4 all-purpose flour
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Allow butter to slightly soften. In medium-sized mixing bowl, mash with back of wooden spoon until creamy.
3. Blend in egg yolks, sugar and almond extract.
4. Add flour gradually, mixing well.
5. Mixture should be firm, yet soft enough to force through cookie press, following directions for making stars, snowflakes, etc. If you don't have a cookie press, the mixture may be rolled into 3/4-inch balls, placed 2-inches apart on an ungreased cookie sheet and flattened to about 1/4-inch thickness with bottom of a glass lightly dipped in flour.
6. Decorate cookies with colored sugar or sprinkles, bits of candied cherry, green citrus or other candied fruit. To make colored sugar, mix a drop of red or green food coloring into 1/4 cup of sugar and stir thoroughly.
7. Bake Spritz cookies for about 10 minutes or just until light brown around the edges.
Title: Sour Cream Cake Slice
Ingredients:
- 310 butter
- 1 margarine
- 125 pie apples
- 400 sour cream
- 250 egg
- 1 nutmeg
Instructions:
1. Soften butter/margarine.
2. Pre-heat oven to 180 degrees.
3. Combine cake mix, coconut and butter/margarine until solid mass.
4. Place on slice tray and flatten (about 12 mm or 1/2 inch thick). Place in oven and cook for 15 - 20 minutes.
5. Whisk sour cream and egg until combined.
6. When base is cooked, allow to stand for 5 minutes then layer on pie apple.
7. Pour sour cream/egg mix onto pie apple layer and smooth to edges.
8. Sprinkle with Nutmeg to taste.
9. Bake for further 20 minutes.
10. Remove, allow to cool, then slice.
Title: Choc Choc Cherry Chip Cake
Ingredients:
- 1 sour cream
- 1 pudding
- 1 eggs
- 3 1/2 water
- 4 chocolate chips
- 1/2
- 1
Instructions:
1. Please note that you use either the sour cream OR the pie cherries, one or the other, but not both. Also, the pie cherries are just the cherries, not the pie filling type.
2. The program at food com would not accept Duncan Hines Brand for some reason, so I had to put Pillsbury in order to publish this recipe. I've only used Duncan Hines Deluxe Devils Food II Cake Mix for this recipe, so can't recommend any others for lack of experience with anything else.
3. Combine all ingredients listed in a bowl, except for the (pie cherries --OR-- sour cream), and the chocolate chips. Mix with electric mixer for two minutes until well blended. Then fold in the pie cherries (or sour cream instead of cherries) and chocolate chips and mix until blended.
4. Pour in greased Bundt pan. Bake at 350 degree for 50 minutes. This is a very moist cake that I've made for many birthdays. Excellent chocolate cake.
Title: Low Carb Milk Chocolate Frosting
Ingredients:
- 3 butter
- 1/2 cream cheese
- 4 heavy cream
- 1/3 cocoa powder
- 1 vanilla extract
- 2
- 1
Instructions:
1. Melt sugar free milk chocolate bar in microwave.
2. Whisk melted chocolate with heavy cream.
3. Beat chocolate mixture with butter, cream cheese, cocoa powder, syrup and vanilla extract until mixture is light and fluffy.
4. Use to first your favorite low carb or sugar free cake or cupcakes.
5. Recipe makes enough to liberally frost 16 cupcakes or one cake.
Title: Mary's Sugar Pound Cake
Ingredients:
- 4 sugar
- 3 all-purpose flour
- 1/2 salt
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 1 vanilla
- 3/4 evaporated milk
- 1/4 water
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease a 10-inch bundt pan.
3. Coat the bundt pan with 4 tsp sugar.
4. Sift together flour and salt and set aside.
5. Cream together with electric mixer butter, shortening and sugar.
6. Add eggs, one at a time, beating for about two minutes after the addition of each egg (for a total of about 10 minutes beating).
7. Add vanilla.
8. Mix together evaporated milk and water.
9. Add dry ingredients to creamed mixture alternately with milk/water mixture.
10. Pour into prepared pan.
11. Bake for 1 hour 25 minutes.
12. Cool in pan for 20 minutes then remove and cool on cake rack.
Title: Lemon Bars
Ingredients:
- 1 all-purpose flour
- 1/4 powdered sugar
- 1 powdered sugar
- 1 fresh lemon rind
- 1/4 reduced-calorie margarine
- 1 reduced-calorie margarine
- 1 sugar
- 1/2 fat free egg substitute
- 1/4 fresh lemon juice
Instructions:
1. Combine flour, 1/4 cup powdered sugar, and lemon rind.
2. Cut in margarine with a pastry blender until mixture resembles coarse crumbs.
3. Press mixture into a 9-inch square pan coated with cooking spray.
4. Bake at 350° for 18 minutes.
5. Combine 1 cup sugar, egg substitute, and lemon juice, stirring well with a wire whisk.
6. Pour over baked crust.
7. Bake 25 additional minutes.
8. Let cool completely on a wire rack.
9. Sprinkle with remaining 1 tablespoon powdered sugar.
10. Cut into 16 bars.
11. Store in an airtight container.
Title: Skillet Lemon Souffle
Ingredients:
- 5 eggs
- 1/4 cream of tartar
- 2/3 granulated sugar
- 1/8 table salt
- 1/3 lemon juice
- 1 lemon zest
- 2 unbleached all-purpose flour
- 1 unsalted butter
- confectioners' sugar
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 375°F (190°C). Using an electric mixer, whip the egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup of the granulated sugar and the salt, then increase the mixer speed to medium-high, and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer the whites to a clean bowl and set aside.
2. Using an electric mixer (no need to wash the mixing bowl), whip the yolks and the remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in the lemon juice, zest, and flour until incorporated, about 30 seconds.
3. Fold one-quarter of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites until just incorporated.
4. Melt the butter in a 10-inch ovenproof (not nonstick) skillet over medium-low heat. Swirl the pan to coat it evenly with the melted butter, then gently scrape the lemon souffle batter into the skillet and cook over medium-low heat until the edges begin to set and bubble slightly, about 2 minutes.
5. Transfer the skillet to the oven and bake the souffle until puffed, the center jiggles slightly when shaken, and the surface is golden, 7 to 11 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Dust the soufflé with the confectioners’ sugar and serve immediately.
6. Variation: Chocolate-Orange Souffle. Follow the recipe, substituting 1 tablespoon grated zest from 1 orange for the lemon zest, and 1/3 cup orange juice for the lemon juice. Gently fold 1 ounce finely grated bittersweet chocolate (about 1/2 cup) into the souffle batter after incorporating all of the whites in step 3.
Title: Baklava
Ingredients:
- 2 pecans
- 1 pistachios
- 1 sugar
- 1/2 cinnamon
- 3/4 allspice
- 1/4 ground cloves
- 1/8 phyllo dough
- 18 unsalted butter
- 1
Instructions:
1. Preheat oven to 325°F
2. In a large bowl combine nuts, sugar, cinnamon, allspice & cloves.
3. Trim phyllo dough to 15.5 x 10.5"
4. Brush a jelly roll pan with butter.
5. Place 1 sheet of dough on the pan. Brush with butter, sprinkle with 1 c nut mixture. Layer and butter 5 more sheets of dough.
6. Sprinkle 1 c nut mixture. layer and butter 2 sheets of dough.
7. Repeat with phyllo and nuts 2 more times.
8. Add 6 more butter & phyllo sheets.
9. Brush on remaining butter. Trim edges.
10. Cut baklava crosswise in 1" strips, then cut diagonally at 2" intervals.
11. Bake 50-60 min until lightly browned.
12. Cool on wire rack for 30 minutes. Spoon Baklava syrup over top.
Title: Cherry Cake
Ingredients:
- 1 cherries
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 3/4 granulated sugar
- 1/2 butter
- 1/3 milk
- 1 pure vanilla extract
- 1 lemon, zest of
Instructions:
1. Preheat oven to 400 degrees F
2. Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
3. Take about 1/4 of the cherries and cut them in half. Leave the remainder of the pitted cherries whole.
4. In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
5. In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored.
6. Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.
7. Add the flour mixture and stir just until moistened.
8. Gently fold in the whole pitted cherries.
9. Pour the batter into the prepared pan, smoothing the top with a spatula.
10. Bake for 15 minutes then remove from oven.
11. Quickly arrange the remaining cherries, cut side down, on the top of the cake.
12. Return the cake to the oven and bake for another 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
13. Remove from oven and place on a wire rack to cool slightly.
14. Serve warm or at room temperature with a dollop of softly whipped cream.
Title: Peanut Butter & Banana Em-Pie-Nadas
Ingredients:
- 6 banana
- 1 sweetened coconut
- 6 egg
- 1
Instructions:
1. Preheat the oven to 400 Degrees F. Line a baking sheet with parchment paper.
2. Use a 4-inch round cookie cutter to cut 6 circles from the pie crust. Reserve the scraps for another use. Dollop 1 tablespoon peanut butter on one side of a round, then top with 1 teaspoon chopped banana and 1 teaspoon coconut. Fold the dough over the filling to form a half moon and press the edges to seal. Decoratively crimp the edges, then cut 2 small slits on top. Repeat with the remaining dough and fillings. (You may have some leftover banana.).
3. Transfer to the baking sheet, spacing 2 inches apart. Brush the beaten egg on the tops. Bake until golden brown, about 20 minutes. Cool completely.