Cherry croissant with coconut shavings

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 32
  • 300 g + some flour
  • 75 g Sugar
  • 150 g cold butter
  • 1 Egg (Gr. M)
  • 1 glass (340 g) cherry jam
  • 50 g Icing sugar
  • 3 TSP Lemon juice
  • 30–50 g Coconut flake
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead 300 g flour, sugar, butter in pieces, egg and 1-2 tbsp. cold water first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Wrap in foil and refrigerate for about 1 hour.

  2. 2

    Line two baking trays with baking paper. Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out a total of 4 circles (approx. 22 cm Ø), knead the remaining dough in between and roll out again.

  3. 3

    Cut each circle into 8 triangles.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place 1 tsp. jam on the broad side of each of the resulting dough triangles and roll up towards the top. Place croissants on the baking trays.

  5. 5

    Bake in a hot oven for about 12 minutes one after the other. Remove and let cool off. Stir icing sugar and lemon juice until smooth. Spread a thin layer on the croissants, roll them in coconut flakes and let them dry.

Nutrition Facts

KCAL
120 kcal
CARBS
17 g
FATS
5 g
PROTEINS
1 g