Fruity berry snails

Ingredients for 1 servings:

• 2 tbsp water, warm
• 1 cube of yeast
• 500 g flour
• 80 g sugar
• 1 egg(s)
• 1 tsp salt
• 200 ml milk, lukewarm
• 80 g butter, melted
• 1 small lemon(s)
• 30 g cornstarch
• 1 packet of vanilla sugar
• 250 g quark
• 300 g berries, e.g. blueberries
• 30 g powdered sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

simple, fruity, delicious – a great summer pastry

Lightly crumble the yeast into a small cup and mix with the water. In a large bowl, mix the flour and sugar and make a well in the center. Carefully pour the yeast and water mixture into this well and cover with a little flour. Then let it rest for about 10 minutes. In the meantime, melt the butter in a saucepan and heat the milk over low heat. Add the salt, egg, and butter to the flour and mix with a dough hook, carefully adding the milk to form a smooth dough. The dough should pull away from the sides of the bowl. Shape the dough into a ball, cover with flour, and let it rest in a covered bowl for about 30-60 minutes. For the filling, squeeze the lemon, then mix the quark with the lemon juice, vanilla sugar, and cornstarch. Roll out the dough into a rectangle on a floured surface. Then spread the quark filling on top and distribute the berries evenly over the dough. Roll up into a log and cut into approximately 2 cm thick slices. Place the snails on a baking sheet lined with baking paper. Preheat the oven to 175°C (conventional) or 150°C (fan oven) and bake the rolls for about 25 minutes, until golden brown. For the glaze, mix enough powdered sugar with lemon juice to thicken. Spread it on the still-warm rolls. Then let it cool completely on a wire rack.