Cherry croissant with coconut shavings

Name: Cherry croissant with coconut shavings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 300 g + some flour; 75 g Sugar; 150 g cold butter; 1 Egg (Gr. M); 1 glass (340 g) cherry jam; 50 g Icing sugar; 3 TSP Lemon juice; 30–50 g Coconut flake; 7-10 Tbsp Cling film; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

300 g + some flour
75 g Sugar
150 g cold butter
1 Egg (Gr. M)
1 glass (340 g) cherry jam
50 g Icing sugar
3 TSP Lemon juice
30–50 g Coconut flake
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 300 g flour, sugar, butter in pieces, egg and 1-2 tbsp. cold water first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Wrap in foil and refrigerate for about 1 hour.
2
Line two baking trays with baking paper. Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out a total of 4 circles (approx. 22 cm Ø), knead the remaining dough in between and roll out again.
3
Cut each circle into 8 triangles.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place 1 tsp. jam on the broad side of each of the resulting dough triangles and roll up towards the top. Place croissants on the baking trays.
5
Bake in a hot oven for about 12 minutes one after the other. Remove and let cool off. Stir icing sugar and lemon juice until smooth. Spread a thin layer on the croissants, roll them in coconut flakes and let them dry.