In a small bowl, combine the 2 T. water 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, and set aside. In a medium bowl, stir together the flour and salt. Using a pastry blender or a fork, 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 and 1 t. vanilla, and mix well to form a soft dough.
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 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, and cut it into 2 1/2-inch squares.
To assemble each of the pastries: place 1 teaspoonful 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 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 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
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