Dried snails

Ingredients for 1 servings:

• 1 pc. puff pastry
• 100 g dates, soft
• 50 g fig(s), soft
• 40 g pear(s), dried
• 80 ml sugar-free orange juice
• 1 tsp, heaped gingerbread spice
• 60 g ground walnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

without sugar, only with the sweetness of dried fruit, suitable for Baby Led Weaning (BLW), makes 24 pieces

Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with baking paper. In a blender, finely purée the dates, figs, and pears with the orange juice and gingerbread spice. If you don’t have soft dates or figs available, soak the fruit in orange juice for at least two hours before processing. Mix the ground nuts into the mixture. The mixture should be thick and sticky. Roll out the puff pastry and spread the filling evenly, leaving a border of about 3 cm free on one long side. Now roll the puff pastry tightly lengthwise. The roll should end with the free side. Brush this side with a little water before rolling. Using a sharp knife, cut slices about 1 to 1.5 cm thick and place them on the baking sheet. Bake in the oven on the middle rack for about 20 minutes, until the puff pastry has risen and is golden brown. Makes about 24 pieces.