Amarena poppy seed snails

For 60 pieces
  • 300 g flour
  • 125 g Sugar
  • 1 Parcel Vanilla sugar
  • 1 pinch salt
  • 2 eggs (size M)
  • 150 g Butter
  • 1 glass (212 ml) Amarena cherries (abtr. 130 g)
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 175 g granulated sugar
  • 1 egg yolk (size M)
  • cling film
  • baking paper
75 minutes
flour Put the sugar, vanilla sugar, salt, 1 egg and butter in flakes in a mixing bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap in foil and refrigerate for about 45 minutes. In the meantime, drain the cherries very well in a sieve and chop finely. Mix the poppy seed filling and 1 egg. Halve the dough. Roll out each piece of dough on a sheet of parchment paper into a rectangle (30 x 18 cm). Brush with half of the poppy seed filling, leaving a 1.5 cm wide free edge on one long side. Sprinkle half of the cherries evenly on top. Use the baking paper to roll up from the long side. Both roles inTurn the granulated sugar over. Press down on the granulated sugar. Chill the rolls for about 1 hour. Whisk egg yolks and 1 tbsp water. Cut each roll into approx. 30 slices, place on 2–3 baking sheets lined with baking paper, brush with egg yolk. Bake one after the other in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 12-14 minutes. Remove from the baking sheet, place on a wire rack, let cool down and pack in cans
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 3 g fat
  • 12 g carbohydrates


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