Crumble snails with cherries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Finely grate the marzipan. Knead 75 g butter, 150 g flour, 75 g sugar, 1 egg yolk and marzipan first with the dough hooks of the hand mixer, then with your hands to crumbles. Put the crumbles in a cool place.

2. 2

   In the meantime, pour the cherries into a sieve and drain well. Mix the ready-to-bake poppy seed filling, 75 g sugar, sauce powder and 250 g quark with the whisk of the hand mixer, set aside. For the dough, mix 150 g quark, 6 tbsp milk, oil, 75 g sugar and salt until smooth.

3. 3

   Mix 300 g flour and baking powder and knead in. Roll out the quark and oil dough on a floured work surface to a square (approx. 34 x 34 cm). Spread poppy seed mixture on top, sprinkle with cherries. Wrap sides approx. 1 cm and roll up.

4. 4

   Cut the roll into about 14 thick slices. Press the snails a little flatter and spread them on 2 baking trays lined with baking paper. Spread crumbles on the snails. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175°C/ gas: level 3) for 15-20 minutes.

5. 5

   Mix 1 egg yolk and 1 teaspoon milk and brush the edges of the snails with it about 5 minutes before the end of the baking time. Let the finished snails cool down.

Nutrition Facts

KCAL
390 kcal

CARBS
55 g

FATS
14 g

PROTEINS
10 g