Pretzel Rolls
Custard Danish Pastry
Ingredients
Ingredients
- 1 cup shredded coconut
- 1 tsp lime zest
- 3 cups pretzels
- 6 tbsp unsalted butter melted
- 3/4 cup water
- 4 tsp unflavored gelatin
- 1 frozen margarita mix
- 1/4 cup tequila
- 1/4 cup triple sec
- 1 1/2 cups heavy cream
- 1 sweetened condensed milk
- 4 oz cream cheese
Servings: servingss
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan, and line the perimeter with a 3-inch wide strip of parchment paper.
- Process coconut and lime zest in food processor until coarsely ground. Reserve 1/2 cup.
- Add pretzels to remaining coconut mixture, and process until finely ground.
- Add melted butter, and pulse to combine. Press mixture into bottom of prepared pan.
- Bake until edges are golden, 10 to 12 minutes. Transfer pan to wire rack to cool completely.
- For the filling, combine 1/4 cup water and gelatin in a small saucepan, and let sit until gelatin softens, about 5 minutes.
- Add margarita mix, tequila, and triple sec, and cook over low heat, stirring frequently, until gelatin dissolves, about 5 minutes. Let cool 15 minutes.
- Meanwhile, in bowl of stand mixer fitted with whisk, whip cream on medium-low speed until foamy. Then increase to high speed, and whip until soft peaks form. Transfer whipped cream to a bowl, and store in fridge until ready to use.
- In clean bowl of stand mixer, whip condensed milk and cream cheese until combined. Add 1 cup margarita mixture, and whip until combined.
- Fold in one-third of the whipped cream, and then fold in the remaining whipped cream.
- Pour filling into cooled crust, and refrigerate for 1 hour.
- Then, to make the topping, stir remaining 1/2 cup water into remaining margarita mixture. Pour mixture through a fine-mesh sieve into a 2-cup liquid measuring cup.
- Pour topping over filling, and refrigerate until set, about 4 hours.
- Remove sides of pan and parchment, and press reserved coconut mixture onto sides of cake, and top cake with lime slices. Serve.
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