Linz Christmas snails
easy
120 mins
120 mins
Ingredients
- 375 g flour + 3 tablespoons (approx. 50 g)
- 125 g Sugar
- 1 pinch Salt
- 1 knife tip ground cloves
- 1/2 TEASPOON ground cinnamon
- 1 egg (size M)
- 75 g Fresh cream
- 150 g Butter
- 250 g Marzipan raw mass
- 2 Protein
- 200 g red currant jam
- 200 g flaked almonds
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 4 (à 3 l ) Freezer bag
- baking paper
Directions
- 1
Mix 375 g flour, sugar, salt, cloves and cinnamon in a bowl. Add egg, crème fraîche and butter at room temperature. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Wrap in foil and chill for about 1 hour
- 2
For the filling, dice marzipan and mix with 1 egg white and jam. Stir in 3 tablespoons of flour
- 3
Cut open the freezer bag and dust lightly with flour. Knead the dough briefly, quarter it and roll out one after the other on each freezer bag to form a rectangle (approx. 12 x 30 cm). Spread the filling over the rectangles, except for an approx. 1 cm wide edge on both long sides. Spread a thin layer of water on one long edge and roll up the plate from the opposite long side using the foil. Press on the seam edge. Wrap the rolls in the foil and chill until all rolls are ready.
- 4
Put the almonds on a large plate. Brush the rolls with the remaining egg white, turn them in the almonds and press them on. Put the rolls in a cold place for about 1 hour
- 5
Take a roll out of the fridge, cut it into slices of about 1 cm thickness and spread them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Cool on the hot baking tray for about 10 minutes, then let it cool down completely on cake racks. Process the remaining rolls one after the other in the same way
- 6
waiting time approx. 2 hours
Nutrition Facts
50 kcal
5 g
3 g
1 g
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