Chocolate-Orange Snails

Name: Chocolate-Orange Snails
Cook time: 50 min
Total time: 50 min
Yield: 45
Ingredients: 1 pack of (400 g block) Fresh chocolate short pastry (ready to roll out and cut out; refrigerated shelf); 7-10 Tbsp grated peel of 1 untreated orange; 100 g Sugar; 2 TABLESPOONS Orange marmalade; 50 g crushed almonds; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 45

1 pack of (400 g block) Fresh chocolate short pastry (ready to roll out and cut out; refrigerated shelf)
7-10 Tbsp grated peel of 1 untreated orange
100 g Sugar
2 TABLESPOONS Orange marmalade
50 g crushed almonds
baking paper
7-10 Tbsp Cling film

Directions

1
Remove the chocolate shortcrust pastry from the fridge about 10 minutes before processing and knead briefly. Mix the orange zest with the sugar. Roll out the dough between 2 layers of foil to a plate (approx. 35 x 35 cm).
2
Remove the upper foil. Spread the plate with orange marmalade and sprinkle evenly with the almonds.
3
With the help of the lower film, roll up firmly from the long side to a roll. Place in a cool place for 1-2 hours. Then brush with water and roll in orange sugar. Cut into about 45 slices. Place on 2 baking trays lined with baking paper.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for approx. 12 minutes.