Coconut And Banana Turnovers - cooking recipe

Ingredients

2 tsp active dry yeast
2 tbsp granulated sugar + 1 tsp
1/2 cup all-purpose flour
2 tbsp olive oil
3/4 cup crushed peanuts
1/2 cup ground almonds
1/2 cup desiccated coconut
3 tbsp brandy
2 None bananas, sliced + extra, to serve
1 None egg, lightly whisked
2.5 oz frozen raspberries, thawed
1 tbsp powdered sugar + extra, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Combine 1 cup lukewarm water, yeast and 1 tsp sugar. Set aside in a warm place for 5 min, or until frothy. Place flour in a bowl and make a well in the center. Add yeast mixture and oil and stir until combined. Turn out onto a lightly floured surface and knead until smooth. Divide and shape into 4 balls, wrap loosely in plastic wrap and set aside in a warm place for 15 mins.
Combine peanuts, ground almond, remaining sugar, coconut and 2 tbsp brandy. Set aside.
Roll out each piece of dough into a 7 inch disc. Distribute coconut mixture down center, top with sliced banana and brush edges with egg. Fold over to enclose filling. Seal edges. Transfer to prepared tray, brush top with egg and bake for 15 mins, or until golden.
Meanwhile, in a food processor, process raspberries, powdered sugar and remaining brandy until almost smooth. Strain, discarding solids. Spoon sauce over plates. Cut turnovers in 1/2 and arrange on plates. Dust with powdered sugar. Serve with reserved banana and any remaining raspberry sauce.