Raspberry Snails

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 3 hrs
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g flour
  • 125 g butter, cold
  • 80 g suar
  • 1 egg (s)
  • 1 teaspoon lemon peel, grated
  • 1 pinch (s) salt
  • 150 g jam, raspberry
  • 30 g hazelnuts, chopped
Raspberry Snails
Raspberry Snails
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Instructions

  1. Knead the flour, butter, sugar, egg, lemon zest and salt into a smooth dough. Chill in cling film for approx. 1 hour.
  2. Heat the raspberry jam for approx. 5 minutes while stirring. Then let cool while stirring.
  3. Halve the dough and roll out each approx. 24 cm on a floured baking paper. Spread half of the jam on the rolled out dough sheets and roll them up from the long side using the baking paper. Roll the rolls in chopped hazelnuts and place in the freezer for about 30 minutes.
  4. Cut the rolls into approx. 1 cm thick slices and place on 2 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven for approx. 12-15 minutes.
  5. Let the raspberry buns cool on wire racks.
  6. E. stove: 175 ° C
  7. Circulating air: 150 ° C
  8. Gas: level 2
  9. The snails can be made with any kind of jam.
  10. You can also roll them in chopped almonds, walnuts or pistachios.

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