Coconut-avocado triangles

Dissolve baker’s yeast, enzyme baking agent and whole milk powder in the water. Knead together with both flours, eggs, butter, and table salt to form a smooth, elastic dough.

Roll the dough into a rectangle twice the size of the butter sheet.

Cover and leave to relax in the freezer at -18°C for 60 minutes.

Encase the butter sheet. Dough and butter must have the same consistency. Give two single folds. Let the dough relax in the fridge for 30 minutes, then give two more single folds.

Roll out to a thickness of 8–9 mm. Store in the freezer until further processing.

Roll the laminated yeast dough to 3.5 mm thickness. Stabilize in the freezer for 30–60 minutes. Cut triangles with 5 cm sides using a sharp knife.

Place the triangles on cloths. Cover and allow to proof well at room temperature. Stabilize in the fridge at 5°C for 30 minutes before frying.

Deep-fry in 160–170°C hot fat until golden brown on both sides. While still warm, roll the triangles in desiccated coconut. Cool on a wire rack.

Finely purée avocado, coconut milk, lime juice and carob bean gum. Season with salt and pepper. Process immediately.

Slice the cooled triangles in half crosswise. Pipe about 5 g of coconut-avocado filling onto the cut surface. Assemble and arrange upright. Garnish with lemon balm leaves.

As the recipe contains no sugar, the dough browns less quickly during frying.

Thanks to its neutral taste, the pastry is suitable for both savory and sweet fillings.

Consume the pastry as fresh as possible, as it quickly absorbs moisture and becomes soft.