Flower Coconut Pumpkin Crisp

Flower Coconut Pumpkin Crisp

by The kitchen of emblica honey

5.0 (1)
Favorite
1

Difficulty

Easy

Time

15m

Serving

3

Halloween is coming. Don’t do anything funny, just make a sweet and simple pumpkin cake. Kids will also like it.
I added pumpkin on the basis of the coconut filling. With the fragrance of coconut, the pumpkin is sweet, the outer layer is crispy, simple and easy to make small snacks, blooming like golden flowers, I wish you all the happiness like flowers.
It’s okay if the coconut stuffing is extra, it can be cold

Ingredients

Flower Coconut Pumpkin Crisp

1. Make coconut pumpkin filling first.

Flower Coconut Pumpkin Crisp recipe

2. Soften the butter and add in powdered sugar and beat well.

Flower Coconut Pumpkin Crisp recipe

3. Add egg mixture and beat well.

Flower Coconut Pumpkin Crisp recipe

4. Add the low powder, milk powder, and coconut paste, mix well.

Flower Coconut Pumpkin Crisp recipe

5. Add pumpkin puree and mix well.

Flower Coconut Pumpkin Crisp recipe

6. You can take a puff pastry or flying cake crust.

Flower Coconut Pumpkin Crisp recipe

7. Sprinkle some dry powder, roll it out, and press out two pieces with a mold.

Flower Coconut Pumpkin Crisp recipe

8. Put an appropriate amount of pumpkin and coconut filling on one slice.

Flower Coconut Pumpkin Crisp recipe

9. Cover with another piece and press on the edge with a fork.

Flower Coconut Pumpkin Crisp recipe

10. Rinse the egg liquid. Preheat the oven to 190 degrees, and fire up and down for 10 minutes.

Flower Coconut Pumpkin Crisp recipe

11. After preheating, put it in the oven and bake.

Flower Coconut Pumpkin Crisp recipe

12. The fragrance of coconut and the sweetness of pumpkin are super delicious.

Flower Coconut Pumpkin Crisp recipe

Tips:

The edges should be pressed tightly.

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