Snails with leek and garlic filling

Ingredients for 5 servings:

• 20 g yeast, fresh
• 300 ml water, lukewarm
• 500 g spelt flour
• 1 tsp sea salt
• 2 tbsp olive oil
• 4 stalk(s) leeks, tender
• 8 cloves garlic
• 300 g quark, low-fat
• Sea salt
• Pepper, from the mill
• Nutmeg, grated
• 1 egg(s), including the yolk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The ingredients are sufficient for about 35 small snails. Mix the yeast with 4 tablespoons of lukewarm water until liquid. Mix the flour and salt in a bowl. Add the remaining water, olive oil, and the dissolved yeast and knead thoroughly (about 5-10 minutes) into a smooth dough. If the dough is too dry, add a little more water; if it’s too wet, knead in a little more flour. Cover the dough and let it rise in a warm place until doubled in size. Preheat the oven to 220 degrees Celsius. For the filling, slice the leek and finely chop it with the garlic in a food processor. Mix with the quark and season the mixture with salt, pepper, and nutmeg. Roll out the dough into two rectangles measuring approximately 20 x 35 cm. Spread the filling onto the roll right up to the edges. Roll the dough tightly, starting from the long side. Using a sharp knife (preferably serrated), cut the roll into approximately 2 cm thick slices (sawing is better). Place the leek swirls on a baking sheet lined with baking paper and brush the dough with egg yolk. Bake in a preheated oven at 220 degrees Celsius on the middle shelf for about 15-20 minutes until golden brown. Serve warm if possible! Suitable as an appetizer, as an evening snack, or for a buffet.