Coconut raisins chocolate puff wheels

Coconut raisins chocolate puff wheels: Tasty little bites. Image: Msi Muzi Mathebula

Coconut raisin chocolate puff wheels: Delicate sweet treats

Explore unique taste combinations when preparing these coconut raisins chocolate puff wheels. Each bite is a taste sensation.

Coconut raisins chocolate puff wheels

Coconut raisins chocolate puff wheels: Tasty little bites. Image: Msi Muzi Mathebula

Experiment with unique sweet flavours to add some excitement to teatime. These coconut raisin chocolate puff wheels are delicate bites with a unique combination of flavours your guests will love.

Instead of preparing your own puff pastry, you can use readymade puff pastry for these bites. The basis of the filling is a creamy custard with added coconut, raisins, cinnamon and finely chopped chocolate. Indeed a match made in heaven!

You can prepare these decadent snacks in less than an hour. When they come out of the oven spreading their seductive flavour, you will not be able to wait to dig in. And after the first bite, you will wish you made a double batch.

Quick tips when preparing your coconut raisin chocolate puff wheels

When working with your dough, make sure to work on a floured surface to avoid the dough sticking to the surface. It also helps to dust your hands with flour.

After rolling up the pastry, place it in the fridge for 20 minutes before you cut it into circles. This will help the pastry and filling to set before you place it into the oven.

Serve these tasty puff wheels with your favourite hot beverage for teatime.

Coconut raisins chocolate puff wheels recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy
Servings

15

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 1 ×400g roll puff pastry

  • 1 egg beaten

  • 100 ml ready-made custard

  • 50 ml coconut

  • 100 ml raisins

  • 10 ml brown sugar

  • 5 ml ground cinnamon

  • 100 g finely chopped chocolate

Method

  • Preheat the oven to 200°C and line a baking tray with a baking sheet.
  • On a lightly floured surface roll the pastry out to 3 mm thick and trim to a 30 cm ×25 cm piece.
  • Place it lengthways on a work surface and spread the custard all over, leaving a 1 cm gap along the top of the rectangle.
  • Scatter the coconut. raisins, chocolate, sugar and cinnamon over the custard.
  • Brush the 1 cm uncovered pastry with the egg.
  • Roll the pastry up from the bottom and seal with the brushed piece of pastry. Place in the fridge for 20 minutes.
  • Cut 1 cm discs with a serrated knife, being careful not to squash the roll.
  • Place the discs on the baking tray and bake until golden and cooked through.

Notes

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