Preparation

Mix all the ingredients for the filling briefly. Roll out the dough to a thickness of 2.5 to 2.75 mm and cut strips 14 to 15 cm wide. Pipe the filling onto the dough with a piping bag and fold it over. Brush with egg. Cut off at 14 to 15 cm. Then cut 3 or 4 times (see picture) and spread slightly. Leave to rise for 60 min. Bake as a toasted risen product with steam (210°C). Slightly glaze the crown and decorate with some coconut.