Mix all the ingredients into a dough which is not fully developed
Dough temperature: approx. 20ºC
Dough rest: Approx. 10 minutes in the refrigerator
Fold the butter plastically before folding (40% of the dough, = approx. 60% of the flour) Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
Roll the dough into a slice with a thickness of 3,5 mm Cut it in a rectangular manner 11 centimeters long and 12 centimeters wide Pipe 15 grams of coconut paste and 15 grams of fruitfilling Apricot in the center and fold the two sides to each other Place the dough pieces on with baking paper prepared baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 22 minutes at 220ºC with a little steam
After baking brush with fondant or sprinkle with icing sugar
