Coconut snails
- 5 EL Apricot jam
- 1 Pa ckung (200 g) marzipan raw mass
- 100 g Icing sugar
- 1 pack (400 g) Fresh black and white pastries (from the cooling shelf)
- 50 g desiccated coconut
- cling film
- baking paper
30 minutes
light
- 1.
- Warm up the jam. Knead the marzipan and powdered sugar. Roll out about 3 mm thick between the foil. Shape the fresh dough strands into rolls, spread with jam. Wrap each strand appropriately with marzipan. Cut into 15 slices each. Place on 2 baking sheets lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 12 minutes. Then coat the edges of the biscuit with jam again and roll in desiccated coconut
1 piece approx:
- 80 kcal
- 330 kJ
- 1 g protein
- 4 g fat
- 11 g carbohydrates
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