Brisane`s Poppy and Coconut Corners
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 2 egg yolks
- 200 g flour
- 50 grams sugar
- 0.5 ½ pack baking powder
For the filling: 1
- 1 jar jam or jam
For the filling: 2
- 150 g poppy seeds
- 50 g almond (s), round
- 50 g desiccated coconut
- 3 tablespoon semolina
- 100 g suar
- 1 pinch (s) cinnamon
- salt
- 400 ml water
For the filling: 3
- 2 egg whites
- 100 g suar
- 100 g desiccated coconut
- Pinch salt
Print Recipe
Pin Recipe Instructions
- Sift the flour onto a work surface. Make a well, sprinkle sugar in this well and add the egg yolks. Put the butter in flakes on top. Quickly work the dough ingredients into a smooth dough with floured hands. Wrap in foil and let rest in the refrigerator for an hour.
- Bring the water to the boil, add the poppy seeds, 2-3 tablespoons of semolina, sugar, cinnamon and salt and bring to the boil again. Mix in the almonds and desiccated coconut. The filling shouldn`t be too firm, if too firm, add water, if too runny add a little semolina. Refrigerate.
- Spread the dough thinly on a baking sheet lined with baking paper, spread thinly with jam. I took various jam leftovers.
- Spread a thin layer of the poppy seed filling.
- Beat the egg whites with the salt until stiff, drizzle in the sugar and keep stirring. Fold in the desiccated coconut and spread over the poppy seed filling.
- Bake in a preheated oven at 160 ° C for 40 - 50 minutes.
- Cut into corners while still hot and allow to cool on wire rack.
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