Mini berry spring rolls with coconut crème

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Mini berry spring rolls

120 g strudel pastry
150 g berries (blackcurrants, blueberries), frozen
30 g coconut flakes
1 tbsp sugar
1 tbsp vanilla sugar
35 g butter, runny

Coconut crème

150 g mascarpone
1 dl cream, whipped
50 g coconut flakes
50 g icing sugar
Unfold the strudel pastry. 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 and sugar, roll up and place on the lined baking tray, tucking the pastry ends underneath. Brush again with runny butter. Bake (step 1).
For the crème, using a mixer beat all the ingredients together until fluffy.
(Pre-)heat cooking space to 220°C with Hot air + steaming
Put the food in
Hot air + steaming 220°C for 12 Mins

Tips

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

Baking tray

Quantity Ingredient
150 g berries (blackcurrants, blueberries)
1 tbsp sugar
80 g coconut flakes
1 tbsp vanilla sugar
150 g mascarpone
50 g icing sugar
1 dl cream
35 g butter
120 g strudel pastry

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