Eisibär's coconut snails

Ingredients for 1 servings:

• 1 package of puff pastry, fresh
• 100 g desiccated coconut
• 2 tbsp powdered sugar
• 1 packet of vanilla sugar
• ½ can coconut milk
• 1 slice(s) pineapple, fresh or from the can
• 25 g marzipan
• Apricot jam
• powdered sugar, for icing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes about 12 pieces

Grate the marzipan and mix with the powdered sugar, vanilla sugar, and coconut flakes. Now add enough coconut milk until the mixture is spreadable. Finely dice the pineapple and add it to the mixture. Spread out the puff pastry and spread it with the coconut mixture. Roll it up (from the wide side) and cut into slices. I made 12 of them. Bake in a preheated oven at 180-200°C (350-400°F) for about 20-25 minutes. The snails should be golden yellow. Strain some apricot jam (about 1-2 tablespoons) through a sieve and brush it over the snails. Mix the powdered sugar with pineapple juice to make a glaze (you can also use water or apricot liqueur), and brush the snails again.