Coconut – Cream – Kipferl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
- 200 g flour
- 80 g cornstarch
- 50 grams sugar
- 5 packs vanilla sugar
- 200 g butter
- 140 g desiccated coconut
- 1 tablespoon baking powder
- 10 tablespoon sweet cream
- 50 grams sugar
- 4 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- First heat the butter and thus liquefy it. Then stir the butter, flour, cornstarch, baking powder, sugar, desiccated coconut and the cream into a dough and knead. Let the dough cool for 10 minutes.
- Now shape small croissants out of pieces the size of a marble and place on a greased baking sheet. Bake at 180 ° C on the middle rack for 20 minutes.
- During the baking time, mix the 50 g sugar and the 4 sachets of vanilla sugar in a bowl. Now just turn the finished croissants in the vanilla sugar-sugar mixture and put them aside to cool.
- P.S .: The croissants can still feel soft straight out of the oven, but that changes after a short cooling!
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