Raspberry-puff pastry snails
very easy
45 mins
45 mins
Ingredients
- 350 g frozen raspberries
- 3 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 75 g Sugar
- 1 package Pudding powder "Vanilla Flavor"
- 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 2 TABLESPOONS Coconut flake
- 1 egg (size M)
- 1-2 TABLESPOONS Icing sugar
- 7-10 Tbsp fresh raspberries
- baking paper
Directions
- 1
Bring raspberries, 75 ml water, lemon juice, vanillin sugar and sugar to the boil in a pot. Let simmer for 1-2 minutes. Stir pudding powder and 6 tbsp. water until smooth. Stir into the boiling raspberries, bring to the boil and simmer for 1 minute while stirring.
- 2
Pour into a bowl and allow to cool. Stir several times.
- 3
Take the puff pastry out of the refrigerator 5-10 minutes before use. Unroll on a work surface on the baking paper. Spread with raspberry puree, leaving about 2.5 cm free on one long side.
- 4
Sprinkle evenly with coconut shavings.
- 5
Separate the egg. Whisk egg yolk and 2 tablespoons of water. Whisk egg white with a fork. Brush free long side of dough with egg white. Roll up the dough tightly towards the free long side using the baking paper.
- 6
Cut the roll with a sharp knife into about 16 slices. Carefully place the slices next to each other on a baking tray lined with baking paper with the cut surface facing downwards.
- 7
Brush the dough with egg yolk and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 12-15 minutes. Remove from the oven and let cool on a cake rack.
- 8
Dust with icing sugar and possibly decorate with fresh raspberries.
Nutrition Facts
130 kcal
15 g
6 g
2 g
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