White chocolate bars with apricot and coconut.

One more easy and always successful French recipe)) Apricot, coconut bars with white chocolate.

Ingredients:

250g shortbread (in the original French recipe Petits Beurre)

100g butter

125ml condensed milk

40g shredded coconut

80g dried apricots

For the white chocolate layer:

200g cooking good quality white chocolate

2 tsp vegetable oil (I used coconut)

Method:

1. Prepare the baking dish ( 20cmx20cm), spread with vegetable oil and cover it with cling film. The height of bars is about 1 cm, so the baking dish should be at least 2 cm high.

2. Grind the cookies in a blender and additionally in a coffee grinder so that there are no large pieces left, almost flour consistency is needed.

3. Wash the dried apricots, dry and finely chop (cubes with 3-4 mm side).

4. Put the butter with the condensed milk in a thick-bottomed saucepan and melt over a low heat, stirring constantly. Consistency should be absolutely homogeneous.

5. Pour the crushed cookies into a bowl, add chopped apricots, shredded coconut and mix thoroughly. Add melted butter with condensed milk, mix everything thoroughly until a homogeneous "dough" is obtained.

6. Put the dough in the form, spread evenly. Put in the refrigerator for at least 20 minutes, better longer.

7. Melt white chocolate with vegetable oil on a water bath, thoroughly mix it to obtain a homogeneous consistency.

Pour the chocolate glaze on chilled dough. It is better to get it out of fridge 10 minutes before pouring the glaze. Glaze will spread more evenly if the dough is not extremely cold.

8. Place in a fridge until the glaze is completely set.

To serve: cut into portioned squares, I got 16 pieces. It is convenient to pull the entire layer out of the mold with the film and cut it evenly on the board.

Cheat cinnabons

Cheat Cinnabon's made of puff pastry. Great solution when you do no have time for regular cinnabons but you terribly desire it)))

Cheat Cinnabon's made of puff pastry. Great solution when you do no have time for regular cinnabons but you terribly desire it)))

Cheat cinnabons

Ingredients:

1 pack of rectangular yeast-free puff pastry

75g butter, room temperature

75g brown sugar

2 tsp cinnamon

1 yolk + 2 tbsp milk (to coat buns)

60g raisins (I didn't add)

For glaze:

1-2 tbsp cream

3/4 cup icing sugar

vanilla essence

Method:

1) Preheat oven to 220C

2) Mix butter with sugar and cinnamon, mix thoroughly

3) Roll puff pastry, spread butter and cinnamon mixture evenly over the entire surface. Roll up the pastry, wrap in baking paper and put in the freezer for 20 minutes.

4) Remove the paper and cut the roll with a sharp knife into circles about 2 cm thick.

5) Cover the baking dish with baking paper, put the pieces of dough on it. Not very tightly so that the dough has space to rise, the distance between the buns should be about 0.7-1 cm.

6) Beat yolk with milk and cover buns with this mixture.

7) Bake for 10 minutes at 220 and another 10-15 minutes at 200.

8) For the glaze: start with 1 tbsp of cream, gradually add the icing sugar, mix thoroughly. The consistency should be quite thick, if suddenly the mixture has become very thick, you can add more cream. Coat the slightly cooled buns with a ready-made glaze