Currant and marzipan snails with sugar icing

Name: Currant and marzipan snails with sugar icing
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 500 g red currants; 200 g Marzipan raw mass; 1 Egg; 1 (530 g) Roll of fresh yeast cake dough; 7-10 Tbsp Flour; 150 g Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

500 g red currants
200 g Marzipan raw mass
1 Egg
1 (530 g) Roll of fresh yeast cake dough
7-10 Tbsp Flour
150 g Icing sugar
baking paper

Directions

1
Wash the currants, drain and wipe them. Dice the marzipan and place in a mixing cup. Add the egg and whisk smooth with the whisk of the hand mixer.
2
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Unroll the dough and place it on the work surface with the baking paper facing down. Spread the dough thinly with the marzipan mixture. Spread the currants evenly on top, leaving about 1 cm of edge all around.
3
Roll up the dough from the long side using the baking paper.
4
Line two baking trays with baking paper. Cut into approx. 15 slices with a floured knife and clean and flour the knife from time to time. Place the snails on the baking trays.
5
Bake one after the other in a hot oven for about 15 minutes.
6
Remove snails from the oven and place them on a cake rack. For the icing, stir icing sugar and 2-3 tablespoons of water until smooth. Brush the still warm snails with the icing. Leave to dry.