Coconut Cherry Pie

Ingredients

Bottom:	%	g
Sweet Short Pastry	%	3000 g
Coconutfilling:	%	g
Odense Coconut Paste »	%	800 g
Crème Pâtissière Authentique »	%	200 g
Water approx.	%	500 g
Coconut Rings:	%	g
Odense Coconut Paste	%	1500 g
Filling 1:	%	g
Crème Pâtissière Authentique »	%	400 g
Water approx.	%	1000 g
Filling 2:	%	g
Fruit Filling Cherries	%	1500 g
Finish:	%	g
Glazing jelly	%	g

Working method
Laminate	Bottom: Unroll the Sweet Short Pastry till a slice with a thickness of approx. 7 mm. Use the round baking forms to cut out the dough slices. Prepare baking sheets with bakingpaper and place the round dough slices on the sheets with baking forms still around it
Method	Coconut-filling: Mix Crème Pâtissière Authentique with water. Add the Coconut Paste and mix into a homogeneous mass. Pipe the coconut-filling in the middle of each round dough slice. Ratio of, for example, 400 grams dough and 200 grams of coconut-filling
Baking	Deck oven: approx. 25 minutes at 200°C Rotary oven: approx. 25 minutes at 180°C
Method	Coconut Rings: Pipe rings of the Coconut Paste which have the same size as the round bakingforms. In addition, pipe also two or three smaller rings (see photo)
Baking	Deck oven: approx. 12 minutes at 190°C Rotary oven: approx. 12 minutes at 170°C
Method	Make Filling 1, mix Crème Pâtissière Authentique with water
Finishing	Pipe on the baked and cooled down bottom a layer of Filling 1. Place the baked and cooled down Coconut rings on this. Fill the empty spaces with Filling 2, Fruit Filling Cherries, and cover the whole with Glazing jelly