Raspberry-puff pastry snails

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
2.3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 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. 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. 2

    Pour into a bowl and allow to cool. Stir several times.

  3. 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. 4

    Sprinkle evenly with coconut shavings.

  5. 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. 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. 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. 8

    Dust with icing sugar and possibly decorate with fresh raspberries.

Nutrition Facts

KCAL
130 kcal
CARBS
15 g
FATS
6 g
PROTEINS
2 g