Coconut Snails

Name: Coconut Snails
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 200 g Flour; 25 g Cocoa; 1/2 TEASPOON Baking Powder; 150 g + 60 g sugar; 1 pinch Salt; 1 Egg (Gr. M); 6-7 TABLESPOONS Milk; 60 g soft butter; 100 g Double cream cream cheese; 1 package Vanillin sugar; 75 g Coconut flake; 50 g crushed hazelnuts; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

200 g Flour
25 g Cocoa
1/2 TEASPOON Baking Powder
150 g + 60 g sugar
1 pinch Salt
1 Egg (Gr. M)
6-7 TABLESPOONS Milk
60 g soft butter
100 g Double cream cream cheese
1 package Vanillin sugar
75 g Coconut flake
50 g crushed hazelnuts
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour, cocoa, baking powder, 150 g sugar, salt. Knead with egg and milk with a hand mixer until smooth. Cover and chill for about 2 hours
2
Mix butter, cream cheese, 60 g sugar, vanillin sugar, grated coconut and hazelnuts. Roll out the kneading dough between 2 layers of foil to a plate (approx. 20 x 30 cm). Spread the cheese cream on top and roll up from the long side. Wrap in foil. Keep cool overnight
3
Cut dough roll into approx. 1/2 cm thick slices, place on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 8 minutes. Let them cool down