Raspberry Bee Sting Snails

Name: Raspberry Bee Sting Snails
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 2 packs (à 530 g) fresh yeast dough (à 37 x 25 cm; refrigerated shelf); 225 g Raspberry Jelly; 500 g Mascarpone; 125 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch; 100 g Butter; 2 TABLESPOONS Honey; 100 g flaked almonds; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

2 packs (à 530 g) fresh yeast dough (à 37 x 25 cm; refrigerated shelf)
225 g Raspberry Jelly
500 g Mascarpone
125 g Sugar
1 package Vanillin sugar
1 TABLESPOON Cornstarch
100 g Butter
2 TABLESPOONS Honey
100 g flaked almonds
3 TABLESPOONS Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Unroll yeast dough plates. Warm the jelly slightly. Stir mascarpone, 50 g sugar, vanillin sugar and starch until smooth. Spread the cream evenly on the dough sheets. Spread the jelly evenly over the dough.
2
Roll up the dough sheets from the long side and cut them into about 15 snails each. Spread the snails on a greased and flour-spread baking tray (25 x 40 cm). For the bee sting, melt 75 g sugar, butter and honey in a pot. Add almonds and boil up briefly while stirring. Stir in cream and let cool down for about 20 minutes
3
Spread lukewarm bee sting evenly on the snails. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the cake from the oven, let it cool down and cut it into pieces. Whipped cream tastes good with it
4
Waiting time approx. 30 minutes