Baking time: 10 min - Preparation time: 10 min - Serves: 4
Ingredients
Brick pastry sheets
4 juiced oranges
1 pineapple
5 tbsp. sugar
5 cookies Spéculooså¨ or Bastogneså¨
1 tbsp. Maizena
Grated coconut
1 egg white
5 cl Grand Marnier
Preparation:
1. Prepare your pineapple: peel and dice. Take 4 sheets of brick pastry and cut them into 4 (as for a cake). Crush the cookies with a fork (or blender). Squeeze your 4 oranges and set the juice aside.
2. Make your egg rolls by taking a quarter of a sheet of brick pastry and placing the cookie powder and diced pineapple inside. Roll up the egg rolls and brush the ends with egg white to seal them tightly. This will act as a glue. Set aside any leftover pineapple cubes.
3. Heat your Kokko over medium heat. Spray with oil. Place the egg rolls on one side of the baking tray. Brown for 3 minutes on each side.
4. Meanwhile, place a saucepan on the other side of the Kokko. Pour in the Grand Marnier and stir in the maizena. Add the orange juice and cook over low heat for around ten minutes. (The orange sauce becomes syrupy)
5. Place 1 or 2 egg rolls on a plate. Top with orange sauce and a small pile of fresh pineapple. Finally, sprinkle with grated coconut...
