Summary

Ingredients

For the dough:

• 300 grams flour
• 1 pck. Custard powder, vanilla OR
• 35 g cornstarch
• 2 teaspoons baking soda
• 50 grams sugar
• 25 g vanilla suar
• some butter-vanilla flavor or pulp 1/2 vanilla pod
• 50 g butter, very soft
• 150 g natural yohurt or vanilla
• 1 egg (s)
• 1 pinch (s) salt

For the filling:

• 500 g fruit, your choice or the season
• some vanilla sugar
• possibly butter, liquid
• possibly yogurt
• 1 egg (s), for brushing

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Instructions

1. Briefly mix the flour with the custard powder or starch and baking powder in a bowl. Put aside.
2. In another bowl, whip the sugar, vanilla sugar and butter until creamy.
3. Add the egg as well as the pinch of salt and the vanilla flavor or pulp of half the vanilla pod and continue to whip vigorously.
4. Carefully add the yoghurt and the flour mixture and only stir or knead until a smooth dough is formed.
5. The dough shouldn`t stick too much as it has to be rolled out and shaped later. If it still sticks, just add a little flour and knead until the dough is no longer sticky.
6. If it is too firm or too dry, just add some milk or yoghurt.
7. Shape the dough into a ball and chill for about 30-60 minutes.
8. Depending on which one has chosen, clean and core the fruit and cut it into fine or thin slices.
9. (Apples, pears, plums, peaches or nectarines are best suited for this)
10. After resting, knead the dough again briefly and roll it out into a rectangle on a floured work surface.
11. The dough shouldn`t be too thick, but not too thin either.
12. Brush this with either liquid butter or yogurt (which tastes even better in my eyes) and if you like (depending on how sour the selected fruit is) sprinkle with (vanilla) sugar.
13. Spread the fruit evenly on top.
14. Now roll up the dough carefully and firmly from the shorter side and cut into 2 cm thick slices.
15. Place these snails at small intervals on a well-greased baking sheet or lined with baking paper.
16. Whisk 1 egg with a little milk and brush the snails with it.
17. Put the tray in the preheated oven and bake the snails at 180 ° C top / bottom heat or 165 ° C convection for a good 20-25 minutes until golden-brown.
18. Please make sure that each stove heats differently.
19. If you like, you can decorate the snails with a topping or just sprinkle them with powdered sugar.
20. For me there were 2 baking trays of 12 each, so almost 24 snails!
21. However, this number can vary depending on how thick the snails are cut.