John Myers
Coconut and Lime Bags
The perfect coconut and lime bags recipe with a picture and simple step-by-step instructions.
- 2 roll Puff pastry
- 400 g Quark
- 2 Eggs
- 0,25 Tonka bean, grated
- 80 g Sugar
- 1 Lime, juice and zest
- 150 g Desiccated coconut
- 100 g Powdered sugar
- Beat the quark with the sugar and eggs and the tonka bean zest until smooth, then fold in the lime zest and desiccated coconut. Preheat the oven to 220 degrees and line a baking sheet with parchment paper.
- Unroll the puff pastry and cut each roll into 8 equal parts. Cover each part with a generous tablespoon of coconut curd cream. Brush the edges with water and fold the parts together and press the edges together with a fork and place on the baking sheet and then bake in the oven preheated to 230 degrees for 15-20 minutes and then leave to cool.
- Mix the powdered sugar with the lime juice to a glaze and use it to coat the pockets.
Facebook Comments