AdventurerKatziThese sweet snails with a fruity caramel edge are a taste experience. You have to try that!
Roll the dough and quarter it.
Now each quarter scores with cranberry jam.
Start rolling from the narrow side and roll loosely!
Gently cut the dough roll with a sharp knife into about 2 cm thick slices.
Place the slices with the cutting edge upwards on a baking sheet (set with baking paper).
Place the snails at a greater distance to each other. Because when baking, the fruity liquid of cranberries comes out and caramelizes. Thus, the snails can stick together! (But we don't want that!)
Bake the cranberry snails in the preheated oven at 180 degrees hot air for about 15 minutes to the desired tan.
The finished baked snails now have a fruity jelly-like edge. Don't "cut it off"!!!
With a baking turner or a cake lifter, remove the still warm snails from the baking paper and serve with the fruit edge on a plate.
Such a delicious fruity taste experience!!!
You should definitely try that!
Other Fingerfoot ideas
Materials
Directions
Roll the dough and quarter it.
Now each quarter scores with cranberry jam.
Start rolling from the narrow side and roll loosely!
Gently cut the dough roll with a sharp knife into about 2 cm thick slices.
Place the slices with the cutting edge upwards on a baking sheet (set with baking paper).
Place the snails at a greater distance to each other. Because when baking, the fruity liquid of cranberries comes out and caramelizes. Thus, the snails can stick together! (But we don't want that!)
Bake the cranberry snails in the preheated oven at 180 degrees hot air for about 15 minutes to the desired tan.
The finished baked snails now have a fruity jelly-like edge. Don't "cut it off"!!!
With a baking turner or a cake lifter, remove the still warm snails from the baking paper and serve with the fruit edge on a plate.
Such a delicious fruity taste experience!!!
You should definitely try that!
Other Fingerfoot ideas
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