John Myers
Amarena Poppy Seed Snails
The perfect amarena poppy seed snails recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 125 g Sugar
- 1 packet Bourbon vanilla sugar
- 2 Eggs size M
- 1 Egg yolk
- 200 g Lactose-Free butter
- 1 glass Amarena cherries 212 ml
- 1 bag Poppy seed bakery ready-to-bake poppy seed mix
- 175 g Granulated sugar
- Parchment paper
- Put the flour, sugar, vanilla sugar, a pinch of salt, 1 egg and the butter in pieces in a mixing bowl, then knead briefly with the machine and then by hand to form a shortcrust pastry. Then cover and chill for 45 minutes.
- Drain the cherries, then chop finely
- Mix the poppy seed mix with 1 egg
- Dust half of the shortcrust pastry with a little spelled flour and roll out into a rectangle approx. 18×30 cm
- Spread half of the poppy seed mixture, leaving about 1.5 cm free on the long sides. Then distribute half of the chopped Amarena cherries on the poppy seed mixture.
- Roll up the dough from the long side using the parchment paper or a spatula.
- Do the same with the other half of the dough
- Turn both rolls in granulated sugar, pressing down on them; then cool for approx. 1 hour
- Preheat the oven to 175 ° convection or 200 ° top and bottom heat
- Cut each roll into approx. 30 slices. After each cut, wipe the knife blade with a damp cloth, otherwise the dough will stick badly.
- Place on two baking sheets lined with parchment paper.
- 1 Whisk the egg yolk with 1 tablespoon of water and brush the slices with it.
- Bake in the preheated oven for about 12 to 15 minutes (I need 15 minutes for my oven!), Then let cool down and enjoy
- 14 …. and if you are lucky or more skilled, then your Amarena poppy seed snails will look a little more even or rounder or more intensely coated with hail sugar 🙂
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