Mini berry spring rolls with coconut crème

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Mini berry spring rolls

120 g strudel pastry
150 g berries, e.g. blackcurrants and blueberries, frozen
30 g coconut flakes
1 tbsp sugar
1 tbsp vanilla sugar
35 g butter
Melt the butter. Unfold the strudel pastry and brush each sheet of pastry with butter. Pile the sheets of pastry on top of each other and then cut into 12 pieces. Spread on the berries, coconut flakes, sugar and vanilla sugar, roll up and place on the lined baking tray, tucking the pastry ends underneath. Brush again with the melted butter.
(Pre-)heat cooking space to 220°C with Hot air + steaming
Put the baking tray with the berry rolls into the preheated cooking space. Bake.
Put the pastry in
Hot air + steaming 220°C for 9 Mins

Coconut crème

150 g mascarpone
100 ml cream
50 g coconut flakes
50 g icing sugar
Whip the cream, add to the remaining ingredients and whisk until light and fluffy.

Tips

Berry spring rolls can easily be prepared in advance and frozen for future baking.

Baking tray

Quantity Ingredient
150 g berries
150 g mascarpone
1 tbsp sugar
35 g butter
1 tbsp vanilla sugar
100 ml cream
120 g strudel pastry
80 g coconut flakes
50 g icing sugar

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