Chocolate-Coconut Juices
by Editorial Staff
When I first tasted these juices, I was amazed by their taste, which did not seem unusual, but was so perfect that it was impossible to come off. I suggest you try it, it will be delicious!
Cook: 1 hour
Servings: 5-6
Ingredients
- Flour – 300 grams (250 g – in the dough, 50 g – in the filling)
- Sour cream – 100 grams
- Eggs – 2 Pieces (1 pc. – in the dough, 1 pc. – in the filling)
- Butter – 70 Grams
- Sugar – 1 Glass (0.5 cups – in the dough, 0.5 cups – in the filling)
- Baking powder for dough – 1 teaspoon
- Cocoa – 3 Teaspoons
- Curd – 200 Grams
- Coconut flakes – 20 Grams
Directions
- Prepare all the ingredients you need. Remove the butter from the refrigerator beforehand so that it has time to soften slightly.
- Mix sour cream, egg and sugar until smooth.
- Add softened butter, baking powder and cocoa and mix well.
- Gradually introduce the sifted flour, knead a soft elastic dough.
- Wrap the finished dough in plastic wrap and refrigerate for 30 minutes, while preparing the filling.
- Divide the egg into white and yolk. Whisk the protein along with the sugar until soft peaks. This will take about 8-10 minutes.
- Grind cottage cheese (I have homemade granular) with coconut, add an egg and a little flour.
- Mix everything well. Some suggest grind this mass in a blender or pass it through a meat grinder, but I like it better when cottage cheese and coconut flakes feel good in juices. Last of all, add whipped egg whites to the filling, mix gently.
- The mass will turn out to be very delicate and airy.
- Remove the dough from the refrigerator. Roll out thinly. Squeeze out the circles using a die or glass.
- Place a small amount of filling on half of each circle. Cover with the other half of the circle.
- Bake in the oven for 20-25 minutes at 200 degrees.
- Chocolate coconut juices are ready. They really turned out to be juicy and tender, and what a scent! Try it!
Bon appetit!
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