Mini berry spring rolls with coconut crème

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.

Aire caliente con inyección de vapor (220 °C)

Put the baking tray with the berry rolls into the preheated cooking space. Bake.

Introducir el producto de horneado

Aire caliente con inyección de vapor 220 °C durante 9 Min.

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.