Curd Snails
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 4 g salt
- 20 g fresh yeast or 1 pack dry yeast
- 3 teaspoons sugar
- 100 ml milk, lukewarm
- 60 g mararine
- water
For the filling:
- 250 g quark, lean
- 85 grams sugar
- 45 grams flour
- 1 egg (s)
- 40 g mararine
- some lemon (s) - peel
- 50 g apricot jam
- possibly powdered sugar for a frosting
Print Recipe
Pin Recipe Instructions
- For the dough, pile the flour and salt in a bowl, making a well in the middle. Dissolve the sugar and yeast in the milk, place in the well, sprinkle with flour from the edge, cover and let rest for 15 minutes. Process into a dough with the margarine, add a little water if necessary, so that a soft and smooth dough is formed. Let rest for 2 hours.
- Mix all ingredients for the filling (except for the jam). Roll out the dough into a rectangle, spread the filling on it and roll up the dough from the broad side. Cut into 10 pieces, place on a greased sheet and bake in a preheated oven at 200 degrees for 20-25 minutes.
- Heat the jam in a saucepan and brush on the snails after baking. If you want, you can make a frosting and sprinkle it over the snails. Looks very nice, also goes well with Easter and tastes very tasty.
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