Pesto Snail

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 375 g wheat flour, (type 550)
  • 1 pack dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon, leveled salt
  • 225 ml water, lukewarm
  • 2 tablespoon olive oil

For the filling:

  • 1 glass pesto, green (90g)

For decoration:

  • some sea salt, coarse
Pesto Snail
Pesto Snail
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Instructions

  1. Mix the flour, yeast, sugar and salt in a bowl. Add water and olive oil. Dust the dough with flour and let rise until it has doubled (30-60 minutes).
  2. Then knead the dough briefly on the work surface and roll out into a rectangle (about 25 x 60 cm). Spread the pesto in blobs. Leave a 1 cm border all around. Roll up from the long side and place on the baking sheet (with parchment paper). Wind the roll into a snail. Brush with water and sprinkle with salt. Cover and wait again until it has enlarged (about 20 minutes).
  3. Bake at 180-200 degrees (preheated) for about 35-40 minutes. Let cool on a wire rack.

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