Coconut snails

For 35 pieces
  • 200 g flour
  • 25 g Cocoa
  • 1/2 TL Baking powder
  • 150 g + 60 g sugar
  • 1 Pinch Salt
  • 1 Egg (Gr. M)
  • 6-7 EL Milk
  • 60 g soft butter
  • 100 g double-cream cream cheese
  • 1 packet vanillin sugar
  • 75 g Desiccated coconut
  • 50 g chopped hazelnuts
  • Cling film
  • baking paper
60 minutes
light
1.
flour, cocoa,Mix baking powder, 150 g sugar, salt. Knead with the egg and milk with a hand mixer until smooth. Cover and chill for approx. 2 hours
2.
Mix the butter, cream cheese, 60 g sugar, vanilla sugar, desiccated coconut and hazelnuts. Roll out the kneading dough between 2 layers of foil to the plate (approx. 20 x 30 cm). Spread the cheese cream on it and roll it up from the long side. Wrap in foil. Chill overnight
3.
Cut the rolling pin into approx. 1/2 cm thick slices and place on baking sheets lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 8 minutes. Let cool down
1 piece approx:
  • 100 kcal
  • 420 kJ
  • 2 g protein
  • 5 g fat
  • 11 g carbohydrates

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