Currant and marzipan snails with sugar icing

Name: Currant and marzipan snails with sugar icing
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 500 g red currants; 200 g Marzipan raw mass; 1 egg (size M); 1 package (530 g) pâte à levure fraîche pour pâtisseries sucrées ; étalée sur du papier sulfurisé (37 x 25 cm); 150 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

500 g red currants
200 g Marzipan raw mass
1 egg (size M)
1 package (530 g) pâte à levure fraîche pour pâtisseries sucrées ; étalée sur du papier sulfurisé (37 x 25 cm)
150 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash the currants, pluck them from the panicles and drain well. Dice the marzipan and place in a mixing cup. Add the egg and whisk smooth with the whisk of the hand mixer. Roll out the dough on the baking paper on a work surface.
2
Spread the marzipan mixture thinly. Spread the currants evenly on top, leaving 1 cm of edge free all around. Roll up the dough from the long side using the baking paper. Cut the dough into approx. 15 slices with a floured knife (always clean it from time to time).
3
With the cut surface facing downwards, carefully place 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 15 minutes.
4
Put it on a cake rack. Stir icing sugar and 2-3 tablespoons of water until smooth. Brush the still warm snails with the icing. Best served lukewarm.