Russian Jaffa Hats

We are all familiar with Russian Hats, once I had a lot of filling left and it was pretty late for me to make a new biscuit. This whole procedure was too long for me at that moment. Mix, bake, wait for the biscuit to cool down and then fill the Russian Hats.

I came to an idea how to prepare Russian Jaffa Hats that are quick to make and I do not even have to melt the chocolate.

INGREDIENTS :

6 – 7 packages of Jaffa cookies

500 ml of milk

2 packages of vanilla pudding

150 g of flour

150 g of sugar

1 spoon of vanilla paste ( or vanilla sugar )

130 g of margarine for cakes ( room temperature)

50 g of white chocolate

200 g of coconut flour ( for rolling the cakes )

PREPARATION :

1 .dissolve pudding and flour in ca 200 ml of milk with hand blender…

2 . put the milk, sugar, vanilla paste and chocolate into a pot and let it boil….

3 . when the milk boils in the pot, add the first part of the milk where the pudding and flour have been dissolved and with constant stirring continue cooking for a few seconds till the pudding thickens …

4 . put the transparent foil directly on the hot filling…

5 . leave the filling to cool down…

6 . mix the margarine for cakes till it gets creamy and add the filling slowly, spoon by spoon …

7 . mix everything well …

8 . put the filling into a decorating bag or use a teaspoon to put the filling on the chocolate side of Jaffa cookie, put another Jaffa cookie on the filling so that the chocolate side is up …

9 . spread the filling around the cake carefully and roll it in the coconut flour …

10 . leave the Russian Jaffa Hats in the fridge overnight …

NOTES AND ADVICE :

1 . If you want to, you can put the ready filling in the fridge for a while to let it cool down, it is easier to work with it then.

2 . A perfect option is if you add 50 g of coconut flour in the filling.

3 . You can use your favourite raspberry, orange, apricot, strawberry flavoured Jaffa cookies, etc.…

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