Pineapple and coconut rings

Name: Pineapple and coconut rings
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 50 g candied pineapple; 100 g Icing sugar; 200 g soft butter; 2 TABLESPOONS Milk; 1 egg (size M); 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 50 g Apricot Jam; 3 TABLESPOONS Coconut flake; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

50 g candied pineapple
100 g Icing sugar
200 g soft butter
2 TABLESPOONS Milk
1 egg (size M)
1 package Vanillin sugar
1 pinch Salt
300 g Flour
50 g Apricot Jam
3 TABLESPOONS Coconut flake
baking paper

Directions

1
Finely chop the pineapple. Cream icing sugar and butter with the whisk of the hand mixer. Add milk, egg, vanilla sugar and salt bit by bit and mix. Stir in flour and pineapple briefly. Pour the dough into a piping bag with a large star-shaped spout. Spray small circles onto 2-3 baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove and let cool off. Heat the jam and pass through a sieve. Sprinkle the pastry with the jam and sprinkle with grated coconut. Leave to dry.
3
30 minutes waiting time