Coconut and Walnut Corners

Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 0.5 teaspoon ½ baking powder
• 60 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 125 g butter, cold
• 1 egg (s)
• water, ice cold, approx. 2 - 3 tablespoon

For covering:

• 200 g walnuts
• 125 g whipped cream
• 200 g butter
• 200 g suar
• 2 packs vanilla sugar
• 200 g desiccated coconut

Moreover:

• 200 g apricot jam for brushin
• 50 g butter for the tray
• 500 g couverture, white

Print Recipe Pin Recipe

Instructions

1. Make a shortcrust pastry from flour, baking powder, 60 g sugar, 1 pinch of salt, 1 packet of vanilla sugar, 125 g of cold butter in pieces, the egg and possibly 2 - 3 tablespoons of ice-cold water and chill for about 30 minutes.
2. Roughly chop the nuts. Bring the cream to the boil with 200 g butter, 200 g sugar and the remaining two sachets of vanilla sugar. Stir in the nuts and desiccated coconut and let cool down a little.
3. Grease a baking sheet with the remaining butter or line it with parchment paper. Roll out the shortcrust pastry and brush with the jam. Spread the coconut mixture on top.
4. Bake in a preheated oven at 150 ° C for about 40 minutes. Then let it cool down a bit and cut into triangles.
5. Melt the couverture in a water bath and dip the cooled nut corners with two corners each and then let them dry.