Ingredients ?

4 sheets of Sensei sweetened flying biscuits

Coconut 40g

Butter 20g

Powdered sugar 25g

Egg yolk 1

Milk powder or coconut flour 10g

Egg wash on the top

How to make lasagna with coconut crust ?

Soften the butter at room temperature and then add the powdered sugar and mix before adding the egg yolks and continue to mix well

Then add the coconut and milk powder or coconut flour and continue to mix

Mixed coconut filling is relatively moist, put in the refrigerator and set aside

Spread a small amount of low-flour dusting on the operating surface, the piecrust two overlap each other! Return to room temperature!

Do this at the same time, and let it warm up until you can roll out the crust! 4 crusts rolled into two

Roll out the crust to 7x15 cm

Cut off the four edges!

Spread the coconut filling evenly on one of the crusts

Cover with the other crust

Cut the pressed crust into 8 equal pieces

Twist each one into a twist and brush with egg wash! Preheat the oven to 190 degrees top and bottom heat and bake on the middle layer for 15 to 18 minutes! The oven can be turned on if it has hot air circulation!

The baked coconut pastry is ready to eat!

Tips

The oven temperature can be operated according to your own oven temperament!

Don't brush the egg wash to the cut surface, because it won't look good if it's layered!

The best thing to do in the baking tray is to put greaseproof paper on it, because when you bake it, the oil will come out and the greaseproof paper will absorb it! I can't believe I didn't take a good picture!