Stuffed Crumble Snails

Summary

Ingredients

• 625 g flour
• 150 grams sugar
• 2 packs vanilla sugar
• salt
• 165 g butter
• 0.25 liter ¼ milk
• 1 cube yeast
• 25 g almond (s), round
• 500 g cream
• 250 g sour cream
• 2 packs sauce powder, vanilla (for 1/ l milk each, without boiling)
• powdered sugar

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Instructions

1. Mix 500 g flour, 75 g sugar, 1 sachet vanilla sugar and a pinch of salt. Add 75 g butter in flakes.
2. Warm the milk and dissolve the yeast in it. Knead into the flour mixture and let rise for approx. 30 minutes.
3. Shape the dough into 15 flat cakes. Place on 2 baking sheets lined with baking paper and let rise for another 20 minutes.
4. Process 125 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, almonds and 90 g butter into crumble, spread over the flatbread.
5. Bake at 175 degrees for about 25 minutes. Let cool down. Cut in half.
6. Beat the cream, sour cream and sauce powder until stiff. Pour into a piping bag and squirt on the bottom of each. Put on the top and dust with powdered sugar.