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  1. Melt the chocolate in a pyrex cup over simmering water or in the microwave (microwave chocolate at 50% power for 2 minutes.
  2. Stir.
  3. If not melted, microwave for 1 minute more at 50% power).
  4. Mix in a bowl with the walnuts and the coconut.
  5. Place ¼ cup mixture in the center of a tortilla, spreading slightly into a circle.
  6. Moisten the edges of the tortillas with the egg wash and fold each one over into a half-moon, pressing around the edge.
  7. Heat 1 inch vegetable oil in an 8-inch skillet and fry each turnover until golden on both sides.
  8. Remove with a slotted spatula and drain on absorbent paper.
  9. Put confectioners' sugar in a sieve.
  10. When the turnovers are cool enough to touch, sprinkle with the sugar.
  11. Serve warm.