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Raspberry Coconut Buns

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for More than 4)

  • 2 packages The creamy
  • 125 g Raspberries
  • 300 g Flour
  • 75 g Sugar
  • 1 Pinch of salt
  • 1 Sachet of baking powder
  • 1 Egg (size M)
  • 150 g Natural quark cream
  • 6 tbsp Milk
  • 6 tbsp Oil
  • 80 g Amarettini
  • 1 tbsp Sugar syrup
  • 150 g Powdered sugar
  • 1-2 tbsp Lemon juice
  • 3 tbsp Grated coconut
  • Flour for the work surface
  • Baking paper

Preparation

  • Mix flour, sugar, salt and baking powder. Add egg, Exquisa Fromage Frais natural, milk and oil. Knead everything into a smooth dough. Roll out dough on a floured work surface into a rectangle (about 30 x 40 cm). Spread cream cheese evenly on dough, leaving a border (about 5 cm wide). Sprinkle 2 tablespoons of coconut crumble on top. Crumble amarettini and spread on top of cream cheese. Spread raspberries on top.
  • Roll up dough from long side and cut dough roll into about 12 slices. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric oven: 175°C/ convection oven: 150°C) for about 35 minutes. After about 20 minutes of the baking time, brush the snails with sugar syrup and finish baking.
  • Remove snails from oven and let cool. Mix powdered sugar and lemon juice to make a smooth glaze. Spread glaze over snails as stripes, if desired. Sprinkle with remaining coconut shavings and let dry.

COOKING WITH
Cream Cheese XXL

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