|1||store-bought puff pastry — thawed|
|1/4 cup||dessicated coconut — toasted|
|4||chocolate — Peppermint Crisp|
Preheat oven to 200C and place a piece of baking paper onto a baking tray.
Roll out the puff pastry and spread with caramel. Sprinkle over the crushed Peppermint Crisp and then the coconut.
Roll the puff pastry up like a Swiss roll and cut into round discs – about 1 inch thick.
Place the discs onto the prepared baking tray and bake for 10 – 15 mins or until the pastry is cooked through and golden in colour. Allow to cool down slightly before eating as they will be very hot!
WATCH how to make them below…