Peach-raisin snails
easy
60 mins
60 mins
Ingredients
- 125 g Low-fat curd
- 4 TABLESPOONS Oil
- 4 TABLESPOONS Milk
- 1 egg (size M)
- 50 g Sugar
- 1 package Vanillin sugar
- 250 g Flour
- 2 str. tbsp. baking powder
- 1 can(s) (850 ml, 500 g by weight) Peaches
- 80 g Raisins
- 40 g Icing sugar
- 1 1/2 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
For the dough, mix quark, oil, milk, egg, sugar and vanillin sugar with the whisk of the hand mixer. Mix flour and baking powder and knead with the dough hook of the hand mixer.
- 2
For the filling, drain and dice the peaches. Roll out the curd oil dough on a lightly floured work surface to form a rectangle (approx. 20x30 cm). Spread peaches and raisins on top. Roll up from the long side.
- 3
Cut the roll with a sharp knife into approx. 12 slices (1.5 cm thick). Place snails on a baking tray lined with baking paper and press them slightly flat. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes.
- 4
For the icing, mix icing sugar and lemon juice and brush the still warm snails with it. Leave to dry. Results in about 12 pieces.
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