Recipe: Walnut Triangles (pastry crust, using coconut in the filling)

WALNUT TRIANGLES

FOR THE CRUST:
1 cup, plus 2 tablespoons all-purpose flour, divided use
5 tablespoons cold margarine or butter
FOR THE FILLING:
1 1/2 cups packed light-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup walnuts, chopped
1/2 cup sweetened shredded coconut

Preheat oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan. Line pan with foil and grease foil.

Into a medium bowl, measure 1 cup flour. With a pastry blender or 2 knives, cut in margarine or butter until mixture resembles fine crumbs. With fingertips, firmly press crumbs onto bottom of pan to form crust.

Bake crust 10 to 12 minutes, until golden. Remove pan from oven.

Meanwhile, in another medium bowl, with wire whisk or fork, mix brown sugar, vanilla, salt, baking soda, eggs and remaining 2 tablespoons flour until blended. With spoon, stir in walnuts and coconut. Spread walnut filling over warm crust.

Bake 20 minutes or until filling is set and knife inserted 1 inch from edge comes out clean. Cool in pan on wire rack until filling is firm to the touch.

When cool, invert onto wire rack and remove foil. Invert again immediately onto a cutting board. Cut into 4-inch squares. Cut each square into 2 triangles.

Store triangles in a tightly covered container for up to 1 week.

Makes 32 triangles
Source: Good Housekeeping magazine, December 1999