Cranberry snails

Name: Cranberry snails
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 125 g cold butter; 75 g Sugar; 250 g Flour; 1 package Vanillin sugar; 2 TABLESPOONS Double cream cream cheese; 1 egg (size M); 1 medium orange; 1 package (100 g) Candied orange peel; 1 package (100 g) Citation; 1 package (125 g) dried cranberries; 1-2 TABLESPOONS Rum; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

125 g cold butter
75 g Sugar
250 g Flour
1 package Vanillin sugar
2 TABLESPOONS Double cream cream cheese
1 egg (size M)
1 medium orange
1 package (100 g) Candied orange peel
1 package (100 g) Citation
1 package (125 g) dried cranberries
1-2 TABLESPOONS Rum
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the butter in pieces, sugar, flour, vanillin sugar, fish cheese and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Halve the orange and squeeze out the juice. Coarsely chop candied orange peel, candied lemon peel and cranberries. Finely mix chopped fruit, rum and approx. 7 tbsp. orange juice in a universal chopper or with a hand blender. Roll out the dough to a rectangle (approx. 25 x 35 cm) 2-3 mm thick on a floured work surface.
2
Spread a thin layer of cranberry mixture on top and leave an approx. 1 cm wide edge on one long side. Carefully roll the dough up tightly from the opposite long side and refrigerate for another 30 minutes. Cut the dough roll into approx. 25 slices. Place snails on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Let the biscuits cool down on a cake rack
3
Waiting time approx. 1 hour