Valentine snails
Ingredients:
Dough:
50 g. Yeast
100 g. Butter
3 dl. Milk
1 tbsp. Sugar
1 tsp. Salt
500-600 g. Wheat flour
Filling:
Butter
Strawberry jam
Fresh strawberries
Toppings:
200 g Cream Cheese
150 g icing sugar
Red fruit colouring
Fresh strawberries
Course of action:
Crumble yeast in a bowl. Melt butter in a saucepan and add milk. When it is lukewarm, pour it into the bowl together with yeast. The yeast is dissolved in this and other ingredients are added. Add flour a little at a time.
Knead well and let the dough rise for 30 minutes.
When the dough has finished rising, divide it in half and roll each one out into a rectangle. Spread butter over the entire surface of both rectangles. Afterwards, strawberry jam is spread over both and finally sprinkled with fresh strawberries cut into small cubes.
Roll the dough lengthwise into a long sausage and cut across. Approx. with a thickness of 5 cm. Line an ovenproof dish with baking paper and spread the snails in it with some distance from each other. Leave them to rise for a further 30 minutes. Preheat the oven to 200 degrees (180
Roll the dough lengthwise into a long sausage and cut across. Approx. with a thickness of 5 cm. Line an ovenproof dish with baking paper and spread the snails in it with some distance from each other. Leave them to rise for a further 30 minutes. Preheat the oven to 200 degrees (180
degrees hot air) and bake for 10-12 minutes.
While the snails are baking, prepare the topping. Mix cream cheese and icing sugar together. Drizzle with red food coloring to make the frosting a nice light pink.
When the snails are finished baking and cooled, frosting can be spread over the snails and top with sliced fresh strawberries.