Pear and cranberry snails

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 15
  • 50 g frozen cranberries
  • 1/4 l Milk
  • 1 cube (approx. 42 g) Yeast
  • 75 g Butter or margarine
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 500 g Flour
  • 600 g Pears
  • 2 TABLESPOONS Lemon juice
  • 2 TEASPOONS Cornstarch
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Defrost the cranberries. Warm milk, dissolve yeast in it. Melt the fat. Add 100 g sugar, vanillin sugar, egg, salt, fat and milk mixture to the flour, knead everything smooth. Cover and leave to rise in a warm place for about 45 minutes

  2. 2

    Peel, quarter, core and cut the pears into small cubes, mix them with lemon juice and 75 g sugar and steam covered for about 5 minutes. Mix the starch with a little water until smooth, use it to thicken the simmering compote until slightly creamy, let it cool down, then stir in the cranberries

  3. 3

    Knead dough briefly. Roll out to a rectangle (approx. 30 x 35 cm) on a floured work surface. Spread compote on top. Roll up from the long side. Cut into about 15 slices. Place on a baking tray (29 x 42 x 4 cm) lined with baking paper, cover and leave to rise for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove and let cool off. Dust with icing sugar as desired

  4. 4

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
220 kcal
CARBS
37 g
FATS
6 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriessweetCake