Summary

Ingredients

• 250 g flour
• 0.5 ½ teaspoon, leveled baking powder
• 50 grams sugar
• 1 vanilla sugar
• 1 egg (s)
• 125 g butter

For the filling:

• 125 g nuts, round
• 75 grams sugar
• 1 vanilla sugar
• 1 egg (s)
• 2 tablespoon rum
• 100 g rum - raisins
• 1 egg yolk, for brushing
• 1 tablespoon milk, for brushing

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Instructions

1. Knead the dough ingredients and refrigerate.
2. Chop the raisins and mix with the nuts, sugar, vanilla sugar, egg and rum. Divide the dough into 3 parts and roll out each piece into a rectangle (approx. 30 x 25).
3. Spread the filling on and roll it up from the longer side.
4. Put the rolls in a cool place overnight (preferably in the fridge, the snails will stay in good shape while baking and won`t run apart).
5. Cut the rolls into approx. 1/2 cm thick slices, place them on a baking sheet and brush with the egg milk.
6. Bake at 175-200 degrees for about 10-15 minutes.