Puff pastry snails

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 1 pack of (300 g) deep-frozen puff pastry
  • 1 package (250 g) Prunes
  • 1 package (200 g) Marzipan raw mass
  • 1 small egg
  • 2 cl Slibowitz
  • 1 Egg yolk for spreading
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Place the puff pastry on a lightly floured work surface for about 10 minutes and let it thaw. Cut plums into small cubes. Mix marzipan, egg and slivovitz to a smooth mixture.

  2. 2

    Lightly brush the puff pastry sheets with water, place on top of each other and roll out to approx. 35x25 cm. Spread marzipan mixture on the puff pastry and spread the plums on top. Roll up the dough from the long side.

  3. 3

    Cut 12 slices and place them on a baking tray lined with baking paper. Let it rest in the refrigerator for about 10 minutes. Whisk the egg yolk with 1 tablespoon of water and brush the pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes.

  4. 4

    The pastry tastes best fresh. Makes about 12 pieces.