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Coconut Cherry Pie


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
BRC Halal Kosher RSPO Skal

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