Ingredients
2 cups all-purpose flour1 cup cold butter, cubed1 cup sour creamFILLING:1-1/4 cups butter, softened1 cup packed brown sugar3 cups sliced almonds, toasted1-1/2 cups sweetened shredded coconut, toastedGLAZE:1 cup confectioners’ sugar1 tablespoon butter, softened1 teaspoon vanilla extract4 to 6 teaspoons 2% milk
Preparation
Place flour in a large bowl; cut in cold butter until crumbly. Stir in sour cream. Wrap and refrigerate overnight.
Preheat oven to 375°. In a small bowl, cream softened butter and brown sugar until light and fluffy, 5-7 minutes. Stir in almonds and coconut.
Divide dough into 4 portions. On a lightly floured surface, roll 1 portion into a 12x10-in. rectangle. (Keep remaining dough refrigerated until ready to use.) Spread 1 cup filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling. Transfer to 2 ungreased baking sheets. Bake 23-27 minutes or until lightly browned. Remove to wire racks to cool completely.
Meanwhile, combine the confectioners’ sugar, butter, vanilla and enough milk to reach desired consistency; drizzle over pastries.
