Maroniecken with Pineapple and Chocolate Ice Cream
Maroniecken with pineapple and chocolate ice cream is a recipe featuring fresh ingredients from the tropical fruit category. Try this and other recipes by Spoonsparrow!
Ingredients
- 0.5 peeled pineapple
- 1 passion fruit
- 100 g cooked, peeled chestnuts (vacuum packed)
- 1 tsp Honey
- 1 pinch Cinnamon powder
- 1 pinch vanilla essence
- egg white (for binding)
- 250 g strudel dough (cold section)
- plant oil (for frying)
- powdered sugar (for dusting)
- 4 scoops chocolate ice cream
- mint (for garnish)
Instructions
-
1.
Slice the pineapple into thin rounds and arrange them slightly overlapping on a dessert plate. Halve the passion fruit, squeeze out the juice, and drizzle the pulp with seeds over the pineapple.
-
2.
Chop the chestnuts and mix with honey, cinnamon, and vanilla essence. Whisk the egg white. Take the strudel dough out of its package and spread it out. Cut it into approximately 10 cm squares with a knife. Diagonally halve each square to form triangles. Place a small amount of filling in the center of each triangle, brush the edges with egg white, and fold them together.
-
3.
Heat oil to 170°C and fry the chestnut parcels until golden brown. Remove with a slotted spoon and drain on kitchen paper. Dust with powdered sugar, arrange on the pineapple, place a scoop of ice cream on top, and garnish immediately with mint.
