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Ingredients Dough ● 250 g flour ● 150 g butter ● 1 egg ● 90 g sugar ● 1 lemon zest Filling and topping ● 400 g dulce de leche ● 75 g grated coconut ● 50 g cream ● 50 g sugar ● 2 eggs Procedure 1. Beat the butter and sugar until white. Add lemon zest or vanilla essence. Add the egg. 2. Make a ring with the sifted flour. 3. Place the batter in the center. 4. Join the dough without kneading with the back of your wrist to prevent heat from your hands from transferring to it. 5. Cover with cling film and chill in the refrigerator for several hours before using (and up to 10 days). To make them with chocolate, replace 10% of the flour with 10% of bitter cocoa. To assemble: 1. Place a sheet of silpac or parchment paper on a baking sheet, stretch the dough and cut as desired, prick. 2. Place dulce de leche on the base. 3. Cover with the coconut mixture. 4. Bake in an oven at 180 degrees for 25 minutes or until the entire surface is golden.