Ingredients
125 grams butter
75 grams sugar
1 large eggs
1/2 teaspoon vanilla extract
250 grams flour, all-purpose
100 grams coconut, shredded (desiccated)
1/2 teaspoon almond extract
25 grams raisins, seedless
25 grams cashew nuts
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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in a mixing bowel cream butter and sugar, add egg and vanilla and beat 2 minutes, combine flour and mix well. cover the dough and refrigerator for at least30 minutes. roll the pastry dough and cut into (2inch diameter) rounds. filling: mix the water and sugar in a heavy bottomed pan. cook in low heat until the sugar dissolves (golden brown). add coconut and mix well. combine almond essence, raisin and cashew nut, dates. scope a heaping teaspoon of the filling, put in the center of each rounds. arrange the pockets, filling shows place on a greased baking tray and bake until golden brown. serve and enjoy.