Streusel Snails, Quark Oil Dough

In preparation, wash the fruit and remove the stalks. Mix the flour with the baking powder. Now mix the remaining ingredients from the snail dough together and add the flour mixture. Knead the dough by hand on a floured surface and then form a roll. Divide this role into 9 fairly equal sections. Shape the sections into a ball and then press them flat. Let the edge stand a little higher. Now you can cover the snails.

Sprinkles are easy too. Mix the sugar with the salt and the flour, add the butter flakes and mix everything together. Pluck pieces of the crumble dough and place over the fruit-topped crumble rolls. Bake everything in the preheated oven on the middle rack for 60 minutes at 160 ° C. Let cool after baking.

Add the water to the powdered sugar. Mix everything together. Once a viscous mass has formed, put it over the cooled snails. Complete.

Prepare the fruits beforehand so that they can dry off a little. Sour varieties are best suited for my taste (currants, sour cherries, josta berries but also peaches). Crumble dough is best and quickest to make by hand. The icing is coordinated in such a way that it always succeeds while maintaining the quantities. I always line the tin with baking paper. The snails increase in height and circumference as they bake. Take a look at the pictures, something becomes clearer and of course whets your appetite. Have fun and they are delicious .........; o))