Ingredients for Chocolate Schnecke Pastry
- Puff Pastry
- Mini Chocolate Chip
- 1/2 cup granulated sugar
- Shredded Coconut
- 1 (12 oz) can evaporated milk
- 1/2 cup (1 stick) unsalted butter
- 2 large egg yolks
- 1/2 cup chopped pecans
- Vanilla Extract
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How to Make Chocolate Schnecke Pastry
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, melt butter over medium heat.
- Add evaporated milk, sugar, egg yolks, and vanilla extract. Whisk constantly until smooth and thickened, about 5-7 minutes.
- Stir in the shredded coconut and chopped pecans. Cook for another 2-3 minutes, or until the mixture has thickened slightly. Remove from heat and let cool partially.
- On a lightly floured surface, gently unfold the thawed puff pastry.
- Once the coconut-pecan frosting is partially cooled (but still spreadable), evenly spread it over the puff pastry. Sprinkle with mini chocolate chips.
- Tightly roll the pastry into a log, starting from a long side.
- Using a sharp knife, cut the log into 1/2-inch thick slices.
- Arrange the schnecke slices on the prepared baking sheet, leaving a little space between each.
- Bake for 12-15 minutes, or until the pastry is golden brown and the frosting is set.
- Let cool slightly on the baking sheet before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
204g
Fat
149g
Carbs
31g
