Filled yeast snail

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 1 cube (42 g) fresh yeast
  • 1/4 l Milk
  • 500 g Flour
  • 60 g Sugar
  • 60 g Butter or margarine
  • 1 egg (size M)
  • 1 can(s) (850 ml) Apricots
  • 100 g Pistachio kernels
  • 2 TABLESPOONS Breadcrumbs
  • 1 glass (225 g) Apricot Jam
  • 1 Egg Yolk
  • 75 g Icing sugar
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Dissolve the yeast in the lukewarm milk. Add to the flour and knead everything with sugar, soft fat and the egg to a smooth dough. Cover and leave to rise in a warm place for 30 minutes until the dough has doubled.

  2. 2

    In the meantime, drain the apricots well and cut them into cubes, except for four halves for decoration. Chop the pistachios. Mix apricot cubes, breadcrumbs and 80 grams of pistachios. Stir in jam.

  3. 3

    Knead the yeast dough again and roll out on a floured surface to a rectangle of 35 x 60 cm. Spread the dough with the apricot mixture. Leave a 12-15 cm wide edge on one long side.

  4. 4

    Roll up from the coated long side. Turn the roll into a spiral. Brush with whisked egg yolk and place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.

  5. 5

    After 15-20 minutes cover the yeast snail. Let it cool down afterwards. Cut remaining apricots into slices. Mix icing sugar and lemon juice. Spread the icing on the snail and decorate with apricot slices and remaining pistachios.

  6. 6

    Makes 20 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake