Mango Apricot Snails

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead butter, flour, aniseed, egg and sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Cut the mango into very small cubes. Heat up the jam, pass through a sieve and mix with the mango pieces to a thick smooth mixture

3. 3

   Roll out the dough into a square (approx. 30 x 30 cm) on a floured work surface. Spread the dough evenly with the mango-apricot jam and roll up tightly. Put the dough roll in a cool place for approx. 30 minutes

4. 4

   Cut the roll of dough with a sharp knife into approx. 0.5 cm thick slices. Put the short pastry snails on 2 baking trays lined with baking paper

5. 5

   Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes

6. 6

   Remove the sheets, cool them down a little. Let snails cool down on a cake rack

7. 7

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
3 g

PROTEINS
1 g