Summary

Ingredients

• 3 packs puff pastry, rolled
• 2 glasses cherry (s), drained
• 4 cups crème fraîche
• 1 glass sugar
• 2 packs cream stabilizer
• 2 packs vanilla sugar
• desiccated coconut

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Instructions

1. Lay out the puff pastry and cut across into 15 equal parts. Place the drained cherries evenly in a row on the pieces and roll up. Spread the rolls on a baking sheet lined with parchment paper.
2. Bake in a preheated oven at 180 ° C for approx. 15-20 minutes until golden brown and then leave to cool.
3. Mix the crème fraiche, sugar, cream stiffener and vanilla sugar to a smooth cream.
4. First you put 5 rolls next to each other and coat them with the cream. On this layer you put 4 rolls and smear them with the cream. It goes on like this until you end up with a role as the last row. Now spread the cream on everything.
5. After a few hours of exposure, cut the ends straight and brush with the rest of the cream. Finally, sprinkle with a little coconut flakes.