The puff pastry is a sweet snack easy to prepare, which we can serve as a dessert or snack. Although the chocolate ones are the most popular, the coconut coating they have nothing to envy to the former. They are addictive like these; once you eat one, you can't stop.
Surely many of you have enjoyed both as children and adults those mixed trays in which half of the palm trees were made of chocolate and half of coconut. From now on you can make them yourself at home. It is an ideal recipe for those who have not made it yet to cheer up with baking. You can cover them with chocolate meringue and almond, of…
Coconut palms
The coconut palms with a great sweet bite to accompany the snack. They are also very easy to make, cheer up!
Author Maria
Kitchen: Traditional
Recipe type: Dessert
Rations: 16
Preparation time:
Cooking time:
Total time:
Ingredients
For the palm trees
- 1 rectangular puff pastry sheet
- 1 knob of butter
- Sugar
- Warm honey
For coverage
- 125g. of butter in cream.
- 80g. of icing sugar.
- 40g. grated coconut + extra to coat.
Preparation
- We start by preparing the puff pastry palms. For it, we sprinkle sugar On the work surface and on it, we spread the puff pastry sheet.
- Brush the puff pastry with a little butter and sprinkle sugar on top, then pass a rolling pin over it without exerting hardly any pressure. We want the sugar to permeate, not the dough to stretch.
- We mark the center of the puff pastry sheet, lengthwise, and bring each of the ends to the mark. Sprinkle a little more sugar on top and roll again. We repeat this operation one or two more times, folding the ends towards the center and sprinkling more sugar.
- Finally, we fold one half over the other and cut the dough into 1 cm portions. thick approximately.
- We place the palm trees on a parchment paper on the baking sheet, pressing them lightly to seat them and leaving enough space between them.
- We take to the fridge 10 minutes while we preheat the oven to 190º.
- We paint the palm trees with warm honey and bake for 15 minutes or until golden. We turn them over and bake them for another 4-5 minutes.
- As they cool down we prepare the coconut topping. We mix the butter, with the coconut and the icing sugar until obtaining a cream.
- Once cold, we spread each palm with this cream and the batter with grated coconut.
Nutritional information per serving
Calories: 590