Coconut and Walnut Corners
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
- 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.
- 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.
- 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.
- Bake in a preheated oven at 150 ° C for about 40 minutes. Then let it cool down a bit and cut into triangles.
- Melt the couverture in a water bath and dip the cooled nut corners with two corners each and then let them dry.
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