The puff pastry fans with coconut and chocolate are very simple desserts to prepare, which really need a few ingredients but that will allow you with a little to really make a great impression.
These are small desserts to serve with a cup of tea, a coffee or to make small treats to serve to unexpected guests.
The simplicity of the execution and the quick cooking will allow, in fact, to prepare delicious sweets in a very short time, even in the most extreme situations, when you have little time to prepare a dessert.
Let’s see, together how to prepare the excellent fan-shaped puff pastry of coconut and chocolate.
- 2 rolls puff pastry
- brown sugar
- dark chocolate
- coconut rapé
Open the first roll of puff pastry and place it on the work surface. Sprinkle it homogeneously on the entire surface with brown sugar and cover with another layer of puff pastry.
Sprinkle with another brown sugar and lightly press with your hands so that the two layers adhere. Roll on both sides so that the two ends reach the center. Wrap in puff pastry parchment paper and place in the freezer to rest for about 15 minutes.
After the rest time, take the puff pastry and remove the two ends. Use a sharp knife to make slices of about 0,40 inches wide.
Pass each slice made in the brown sugar so as to sprinkle well the two parts of the cut and also the rest of the surface.
Place the slices on a baking sheet previously lined with baking paper and place in a preheated oven at 428°F for 10-15 minutes. Turn your fans halfway through cooking to allow a very uniform browning.
Once ready, bake the puff pastry fans and left aside, for a while, to cool.
Cut the chocolate and melt it in a bain-marie or place it for a few seconds in the microwave.
When the chocolate is perfectly melted and the fans are cold, decorate your puff pastry fans. Deep in melted chocolate and then in grated coconut.
Store puff pastry fans with coconut and chocolate for a maximum of 2-3 days under a glass jar or inside an airtight container.