Snails made from quark and butter dough

Ingredients for 1 servings:

• 100 g butter
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 250 g low-fat curd cheese
• 250 g flour
• 1 packet of baking powder
• Flour , for editing
• Fat, for the baking tray
• 100 g almond(s), grated
• 100 g sugar
• 50 g raisins
• 1 tbsp orange liqueur
• 60 g butter, soft
• 125 g powdered sugar
• 2 tbsp rum

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dough: Cream together butter, sugar, egg, salt, and low-fat quark until fluffy. Mix together flour and baking powder and knead into the quark mixture. Cover and let the dough rest for a while. Filling: Mix together almonds, sugar, raisins, and liqueur. Roll out the dough on a floured surface to approximately 30 x 35 cm, brush with softened butter, and sprinkle with the almond mixture. Roll up from the long side, wrap in parchment, and chill for approximately 30 minutes. Cut the roll into 1 cm thick slices, place on a greased baking sheet, and bake at 180 degrees Celsius for approximately 15 minutes until light brown. Glaze: Mix together powdered sugar and rum. Brush onto the slightly warm snails. Variations for the filling: Mix together 75 g cream, 65 g sugar, 1 packet of vanilla sugar, 50 g ground nuts or almonds, and 50 g raisins and spread over the dough. Instead of nuts and raisins, simply add 100g of desiccated coconut to the cream filling. This is a great way to experiment with your own ideas or use up leftovers.