Description
Crunchy and crumbly biscuits with a delicate cheese-coconut filling.
Ingredients
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The dough is flaky unleavened
250 g
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Flour
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Cheese
6 Tbsp
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Brown sugar
1 Tbsp
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Egg white
1 piece
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Coconut shavings
1 Tbsp
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Salt
-
Yolk egg
1 piece
Cooking
Get the puff pastry from the freezer and leave for 30 minutes. Prepare cheese-coconut filling. The curd is gently RUB with cane sugar TM "Mistral".
Whisk egg whites with a pinch of salt in a solid foam. Adding protein to curd and mix well.
Add coconut, stir. The stuffing is ready.
Sprinkle the table with flour and lay out the Filo. Slightly roll out the dough and cut it into squares. In the middle of each square put the filling...
And begin to wrap the corners. The finished product put on a baking sheet that I covered with parchment paper.
Grease with egg yolk biscuits and sprinkle on top the brown sugar. Put the baking sheet in the oven. Bake cookies for about 45 minutes at 180 degrees. Ready to give the liver to cool slightly, then remove it from the pan and serve. Enjoy your tea!
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