Ingredients with Measurements:
- 1 package of puff pastry sheets (17.3 oz)
- 1 can of coconut milk (13.5 oz)
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 3 egg yolks
- 1/4 cup of lemon juice
- 1 tablespoon of lemon zest
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowls
- Whisk
- Saucepan
- Hand mixer or stand mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out one sheet of puff pastry on the prepared baking sheet.
4. Bake the puff pastry for 15-20 minutes or until golden brown.
5. Remove from the oven and let it cool completely.
6. In a saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, egg yolks, lemon juice, lemon zest, vanilla extract, and salt.
7. Whisk the mixture until smooth.
8. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
9. Reduce the heat and simmer for 2-3 minutes.
10. Remove from heat and let it cool for 10 minutes.
11. Spread half of the coconut-lemon cream over the cooled puff pastry.
12. Sprinkle shredded coconut over the cream.
13. Place the second sheet of puff pastry on top of the cream and coconut.
14. Spread the remaining coconut-lemon cream over the second sheet of puff pastry.
15. Sprinkle shredded coconut over the cream.
16. Refrigerate the Coconut-Lemon Cremeschnitte for at least 2 hours or until set.
17. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 437
Fat: 29g
Saturated Fat: 19g
Cholesterol: 125mg
Sodium: 164mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk instead of coconut milk.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- You can add sliced strawberries or raspberries on top of the coconut-lemon cream before adding the second sheet of puff pastry.
- You can use lime juice and zest instead of lemon juice and zest.
Tips and tricks:
- Make sure the puff pastry is completely cooled before spreading the coconut-lemon cream.
- Use a sharp knife to cut the Coconut-Lemon Cremeschnitte into squares.
- You can dust the top of the Coconut-Lemon Cremeschnitte with powdered sugar before serving.
Storage instructions:
Store the Coconut-Lemon Cremeschnitte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Coconut-Lemon Cremeschnitte, place it in the oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
Serve the Coconut-Lemon Cremeschnitte on a platter or individual plates.
Garnishes:
You can garnish the Coconut-Lemon Cremeschnitte with fresh mint leaves or edible flowers.
Pairings:
Pair the Coconut-Lemon Cremeschnitte with a cup of tea or coffee.
Suggested side dishes:
Serve the Coconut-Lemon Cremeschnitte with fresh fruit or a side salad.
Troubleshooting advice:
- If the coconut-lemon cream is too thin, add more cornstarch and cook for a few more minutes until it thickens.
- If the puff pastry is not golden brown, bake it for a few more minutes.
Food safety advice:
Make sure to refrigerate the Coconut-Lemon Cremeschnitte for at least 2 hours before serving.
Food history:
Cremeschnitte is a traditional pastry from Austria and Croatia. It consists of layers of puff pastry and vanilla cream.
Flavor profiles:
The Coconut-Lemon Cremeschnitte has a sweet and tangy flavor with a hint of coconut.
Serving suggestions:
Serve the Coconut-Lemon Cremeschnitte as a dessert or a sweet snack.
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