Round Caramel Snails

Name: Round Caramel Snails
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 150 g Butter; 75 g Icing sugar; 225 g Flour; 1 Egg yolk (size M); 7-10 Tbsp Salt; 4 TABLESPOONS Pumpkin seeds; 6 dried apricots; 8 TABLESPOONS brown sugar (brown sugar); 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

150 g Butter
75 g Icing sugar
225 g Flour
1 Egg yolk (size M)
7-10 Tbsp Salt
4 TABLESPOONS Pumpkin seeds
6 dried apricots
8 TABLESPOONS brown sugar (brown sugar)
2 TABLESPOONS Sugar crystals
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, icing sugar, flour, egg yolk and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and chill for about 30 minutes
2
Chop pumpkin seeds and apricots finely. Cut the dough into two equal pieces. Roll out 1 piece of dough each between 2 layers of baking paper rectangular (approx. 20 x 25 cm) 3-4 mm thin. Sprinkle with half of the pumpkin seeds and apricots and sprinkle 4 tbsp. brown sugar on each. Press lightly with a layer of baking paper. Roll up from the long side. Sprinkle 1 tablespoon of sugar on each work surface, roll rolls in it. Chill for about 30 minutes.
3
Cut the rolls into 20-25 slices each and place them on 2 baking trays lined with baking paper. Bake one after the other in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 15 minutes
4
Waiting time approx. 1 hour