coconut corners

For 40 pieces
  • 300 g flour
  • 1/2 TL baking powder
  • 260 g Sugar
  • 3 Package Vanillin sugar
  • 1 Pinch Salt
  • 1 Egg (size M)
  • 325 g Butter
  • 200 g walnut kernels
  • 125 g whipped cream
  • 200 g desiccated coconut
  • 200 g Apricot jam
  • Fat and flour
  • 500 g white couverture
  • cling film
  • baking paper
90 minutes
easy
1.
Mix the flour and baking powder. Add 60 g sugar, 1 packet of vanilla sugar, salt, egg and 125 g butter and knead into a smooth shortcrust pastry using the dough hook of the hand mixer. Wrap in foil and refrigerate for about 30 minutes. Roughly chop the walnuts. Put 200 g butter, 200 g sugar and 2 sachets of vanilla sugar in a saucepan and melt. Add the cream and bring to the boil briefly. Stir in nuts and desiccated coconut, allow to cool a little. Roll out the shortcrust pastry on a greased, flour-dusted baking sheet (32 x 38 cm) and brush with jam. Spread the coconut mixture on top. In the preheated oven, 2. Bake the rails from below (electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Take out and let cool down almost completely. First cut the slightly lukewarm cake into squares (approx. 8 x 8 cm), then halve diagonally / cut into triangles. Let the corners cool down well. Melt the couverture in a warm water bath. Dip coconut corners with 2 corners each in the couverture. Place on baking paper and allow to dry
2.
Wait 2 hours. Photo: Först,
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 3 g protein
  • 18 g fat
  • 22 g carbohydrates

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