My family has a recipe that we always make at Christmas. The main ingredients for the filling are dessicated coconut, nuts, sugar, vanilla, margarine and semolina.
This filling is encased in a shell made of:
1 cup of semolina
2-3 cups of flour
1 cup of coconut juice (or 3 tablespoons of coconut powder mixed in 1 cup of warm water)
Once the ingredients for the shell are mixed together, they form a dough which is rolled out, cut into rounds, filled, shaped into half-moon shapes and then fried. The problem is that once they cool after being fried, they get quite crunchy, and I wanted to find a way to soften them. I don't think frying them for a shorter period of time will help since we only fry them long enough to become golden in colour.
Does anyone have any suggestions for changing any of the ingredients for the shell that might help to soften the end product? Or any other ideas? Thanks.
Updated 2 months ago | 2
Updated 2 months ago | 5
Updated 2 months ago | 64
Updated 2 months ago | 17
Updated 3 months ago | 32