Punch Snails

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 13
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 34
  • 125 g cold butter
  • 75 g Sugar
  • 1 pinch Salt
  • 250 g Flour
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Double cream cream cheese
  • 1 egg (size M)
  • 150 g dried cranberries
  • 60–75 g Cherry Jam
  • 1/4 TEASPOON Cinnamon
  • 1 pinch Star Anise
  • 1 pinch ground cloves
  • 1 Protein (size M)
  • 40 g Hazelnut brittle
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead the butter in pieces, sugar, salt, flour, vanilla sugar, fish cheese and egg 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 approx. 30 minutes

  2. 2

    In the meantime, roughly mix cranberries, jam, cinnamon, aniseed and cloves in the universal chopper. Roll out the dough to a rectangle (approx. 20 x 38 cm) about 3 mm thick on a work surface dusted with flour. Spread the cranberry mixture on top and leave an approx. 1 cm wide edge on one long side. Carefully roll the dough up tightly from the long side and chill for another 30 minutes.

  3. 3

    Cut the dough straight. Spread the dough roll all around with egg white and roll in brittle. Cut into approx. 34 slices. Put snails on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 16-18 minutes. Let the biscuits cool down on a cake rack

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
90 kcal
CARBS
13 g
FATS
4 g
PROTEINS
1 g