Sunday, February 24, 2013

Croissants with coconut Filling


 I made these with the leftover dough which I have refrigerated after making classic croissants. I tried a sweet coconut stuffing which were the same used in making kozukatai / modak.

 check out my post on classic croissants

  I additionally added the tutti frutti to make it colourful and crunchy while eating.


Laminated croissant dough 

For filling:

Grated coconut – 1 cup

Brown sugar – ½ cup

Water – ¼ cup

Tutti frutti – 4 tbs

For milk wash :

Cold milk -  ¼ cup

Sugar – 2 tbs

Method :

For filling :

Mix the brown sugar and water together and bring to boil.

When the syrup thickens, add the grated coconut and mix well.

Stir well , till all the water is evaporated.

Let it cool.

Add the tutti frutti and mix well.

Shaping of croissants :

Roll the laminated dough into thin. Cut into triangles.

Take a triangle, place a spoon of the filling on the base of the triangle , roll towards the tip.

Prepare all the remaining croissants.

 Arrange all the prepared croissants in the baking tray with gap in between. Give milk wash on all the prepared croissants.

Let it stand for two hours in a cool and damp free place.

Preheat the oven to 220 degree Celsius @ convection mode.

Bake the croissants for 15 minutes or till golden brown on top.

Let the baked croissants cool.

Serve with hot tea.

Coconut filled croissants are ready to serve.


 @ my Diverse  kitchen