Angel eyes

Name: Angel eyes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 160 g Flour; 80 g Coconut flake; 80 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel of 2 untreated oranges; 1 pinch Salt; 5 Egg yolk (size M); 120 g Butter; 250 g Pineapple Jam; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

160 g Flour
80 g Coconut flake
80 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp grated peel of 2 untreated oranges
1 pinch Salt
5 Egg yolk (size M)
120 g Butter
250 g Pineapple Jam
2 TABLESPOONS Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Put flour, 60 g grated coconut, icing sugar, vanillin sugar, orange peel and salt into a mixing bowl. Add 4 egg yolks and butter in flakes. Knead to a smooth dough with the dough hooks of the hand mixer. Wrap the dough in foil and chill for about 30 minutes. Shape dough into approx. 40 walnut-sized balls and place on two baking trays lined with baking paper. Heat up pineapple jam and pass through a sieve.
2
Press a deep depression into each ball and fill with pineapple jam. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. In the meantime whisk 1 egg yolk and whipped cream. Remove from the oven and place on a cake rack. Immediately coat the edges of the angel's eyes with egg milk and sprinkle with 20 g grated coconut