Coconut Crisp
by 🐷Pig Pig🐷
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix oil skin, shortbread, and fillings separately. Leave the plastic wrap on the oily leather bag to relax for 20 minutes. Keep the filling in the refrigerator until firm.
2. The loose oily skin and shortbread are divided into 18 parts and rounded.
3. The oil skin is wrapped with shortbread.
4. Roll out into a round shape.
5. Roll up.
6. Roll up all the dough wrapped in shortbread and cover with plastic wrap and wake up for 15 minutes.
7. Then proceed from the 4th step to the 6th step again and relax for 15 minutes. At this time, take out the filling and divide it into 18 equal parts and round it.
8. Use your index finger to press down the loose noodle roll from the middle, tilt the ends up and press it flat, and roll it into a dumpling-like skin.
9. Wrap the fillings in the crust and place them in the baking tray bottom-down order.
10. Brush with egg wash, cross it with a thin knife, and mark the filling.
11. Bake in the preheated oven at 185 degrees for 30 minutes.
12. The beautiful coconut puff pastry is out, enjoy it now!
