Olives – Basil – Snails

Ingredients for 1 servings:

• ½ cube of yeast
• 1 pinch(s) of sugar
• ⅛ liter of lukewarm water
• 300 g flour
• 1 tsp salt
• 3 eggs
• 6 tbsp olive oil
• 100 g almonds, chopped
• 150 g black olives
• 1 bunch of basil
• 1 clove(s) garlic
• 200 g low-fat curd cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for 24 pieces

Dissolve the yeast and sugar in the water and let it rise, covered, for 15 minutes. In a mixing bowl, combine the flour, salt, an egg, and oil with the yeast mixture. Cover the dough and let it rise for about 45 minutes. Pit the olives, if necessary, and chop them about as finely as the almonds. Wash and dry the basil, and chop it finely with the peeled garlic clove. Mix the quark with the almonds, olives, an egg, and the herb mixture. Line a baking tray with baking paper. Roll out the dough to about 40 x 40 cm and spread with the quark mixture, leaving a 2 cm border free on one side. Roll out the dough and cut out about 24 snails with a sharp knife. Beat an egg, brush the snails with it, and let it rise for another 30 minutes. Bake the snails in a preheated oven at 200 degrees Celsius for about 20-25 minutes. The snails are delicious warm, lukewarm, or cold. Tip: If you don’t have basil on hand, you can also vary it with pesto from a jar.