Coconut snails

For 45 pieces
  • 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

0 Comments

Leave A Comment