Snail noodles with nut filling

Ingredients for 1 servings:

• 500 g flour
• 60 g sugar
• 20 g fresh yeast
• 1 m.-sized eggs
• ¼ liter of milk
• 1 pinch of salt
• 80 g butter
• some lemon zest, grated
• 250 g hazelnuts
• 100 g sugar
• 2 packets of vanilla sugar
• some cinnamon
• 10 tbsp sweet cream
• 250 g powdered sugar
• some water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

makes about 35 pieces

Makes approximately 35 snail pasta. Mix all of the dough ingredients with a mixer until you have a smooth dough that no longer sticks to the bowl. Then let the dough rise until doubled in size. Mix the filling ingredients until fairly thick. For the glaze, mix the powdered sugar with enough water to easily apply with a brush. The hotter the pastry and the thicker the glaze, the more beautiful it will be and the faster it will dry. Depending on space, divide the yeast dough into two portions. Roll each out into a rectangle and spread the nut filling evenly over it. Now roll the dough up from the long side and, using a knife, cut out pieces about the thickness of your thumb. Place these on a baking sheet lined with parchment paper. Leave some space between the individual snails so they don’t stick together. Place the first tray in the oven preheated to 175°C and bake for 15-20 minutes, depending on the desired browning. Remove the snails from the oven and place the next baking sheet in the oven. Spread the glaze over the hot snails, ideally on baking paper, and let them cool on a wire rack.