Amarena Poppy Snails

Name: Amarena Poppy Snails
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 300 g Flour; 125 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 eggs + 1 egg yolk (Gr. M); 150 g cold butter; 1 glass (212 ml) Amarena cherries; 1 package (250 g) ready-to-bake poppy seed filling; 175 g Sugar crystals; 7-10 Tbsp Cling film; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

300 g Flour
125 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 eggs + 1 egg yolk (Gr. M)
150 g cold butter
1 glass (212 ml) Amarena cherries
1 package (250 g) ready-to-bake poppy seed filling
175 g Sugar crystals
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, sugar, vanilla sugar, 1 pinch of salt, 1 egg and butter in flakes in a mixing bowl. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
Drain the cherries and chop finely. Mix the poppy seed filling and 1 egg. Halve the dough and roll out between two sheets of baking paper to form a rectangle (approx. 18 x 30 cm). Remove the upper layer of baking paper, spread each sheet of dough with half of the poppy seed mixture, leaving a margin of about 1.5 cm on the lower long side.
3
Sprinkle half the cherries on each. Roll up from the long side using the baking paper. Roll both rolls in sugar crystals. Chill for about 1 hour.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Line two baking trays with baking paper. Cut each roll into approx. 30 slices and distribute on the trays. Whisk the egg yolk and 1 tbsp. water and spread on the cookies.
5
Bake in a hot oven for 12-14 minutes one after the other. Let them cool down.