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Pineapple coconut jalousie pastries
Preparation: approx. 15 min.
Baking: approx. 16 min. | Yields approx. 12 pieces
80 g
Cream (curd) cheese
90 g
Tinned pineapple, drained, diced
40 g
Coconut flakes
1 Tbsp icing sugar
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 149 kcal, Fat 7 g, Carbohydrate 15 g, Protein 2 g
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12
1. Mix the curd cheese, pineapple, coconut
flakes and icing sugar. Spread the filling
evenly over the dough, form Jalousie
pastries and coat with a little egg (refer to
instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tips:
• Serve with sour cream ice cream.
• Dust the Jalousie pastries with coconut flakes
before baking.
Peanut chocolate jalousie pastries
Preparation: approx. 15 min.
Baking: approx. 16 min. | Yields approx. 12 pieces
110 g Peanut butter
100 g Chocolate-Peanut bar
(e.g. Snickers), coarsely chopped
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 206 kcal, Fat 13 g, Carbohydrate 16 g, Protein 4 g
1. Mix peanut butter and chocolate bar. Spread
the filling evenly over the dough, form
Jalousie pastries and coat with a little egg
(refer to instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tip: Use chocolate caramel bar or nougat
instead of chocolate-peanut bar.
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