Almond pudding snails with nectarines

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm 60 ml of milk lukewarm. Put the flour in a bowl and press a depression in the middle. Crumble yeast into the hollow, mix with the milk and 20 g diabetic sweetener. Cover and leave to rise in a warm place for about 15 minutes. Melt 40 g fat. Put 60 ml milk, 1 pinch of salt, liquid fat and egg yolk into the bowl and work into a smooth dough with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover the dough and leave to rise in a warm place for about 30 minutes.

2. 2

   Roast the almonds in a pan without fat until golden brown, put 1 tablespoon aside for decoration. Roll out the dough to a rectangle (40 x 42 cm) on a lightly floured work surface. Melt 10 g of fat, spread the dough with it. Spread 30 g diabetic sweetener and almonds on the dough. Roll up the dough sheet from the narrow side and cut into 12 slices. Put snails on two baking trays lined with baking paper and press them a little flatter. Stir pudding powder, 50 g diabetic sweetener and 100 ml milk until smooth. Boil up 100 ml milk and cream. Stir in the pudding powder and simmer for about 1 minute. Put 1 tablespoon of hot pudding in the middle of each snail. Place a tray in a cool place. Leave the second tray to rise again in a warm place for about 10 minutes. Melt 15 g of fat and brush the edges of the pudding with it. Bake one tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime, leave the second baking tray to rise in a warm place.

3. 3

   Stir in the pudding powder and simmer for about 1 minute. Put 1 tablespoon of hot pudding in the middle of each snail. Place a tray in a cool place. Leave the second tray to rise again in a warm place for about 10 minutes. Melt 15 g of fat and brush the edges of the pudding with it. Bake one tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime, leave the second baking tray to rise in a warm place. Wash the nectarines and cut into 48 thin slices. Take the first baking tray out of the oven and let it cool down. Do the same with the second baking tray. Pass the jam through a sieve. Place 4 nectarine slices on each piece. Spread nectarines and edges of dough with jam. Spread 1 tablespoon of flaked almonds on the edges of the dough. Let it cool down

4. 4

   Wash the nectarines and cut into 48 thin slices. Take the first baking tray out of the oven and let it cool down. Do the same with the second baking tray. Pass the jam through a sieve. Place 4 nectarine slices on each piece. Spread nectarines and edges of dough with jam. Spread 1 tablespoon of flaked almonds on the edges of the dough. Let it cool down

5. 5

   Waiting time approx. 1 hour / 2 1/2 BE

Nutrition Facts

KCAL
300 kcal

CARBS
30 g

FATS
16 g

PROTEINS
5 g