Snails with meringue

Submitted by enr on 24 Mar 2013
150 g pork lard
400 g flour
15 g fresh yeast
yolks 2
3 tbsp milk
100 g sugar
salt, vanilla, lemon peel
# For the filling:
2 egg whites
100 g walnuts or hazelnuts
150 g of powdered sugar
Snails with meringue
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Dissolve in a hot milk yeast, 1 tbsp sugar, and activate. Beat the egg yolks with sugar and add the softened lard. Make a well in the flour and pour the egg mixture, yeast, a pinch of salt, vanilla and lemon peel. Firmly kneading dough, leaving a little in the refrigerator to set. With a 1-2 tbsp flour, roll out dough into a thin sheet with a thickness of 0.5 cm. For the filling and bake slightly the walnuts them grind. Beat the egg whites with powdered sugar to hard snow. Add ground walnuts or hazelnuts. Brush the rolled out dough with the filling. Wrap a tight roll. Cut into pieces of 2-3 cm. Part of the stuffing out on each snail. Arrange the snails in a greased with butter and sprinkled with flour or tray littered with paper pastry. Bake in a moderate oven. Snails are ready sprinkle with powdered sugar or topped with chocolate. * I Peko of the 145S with a fan for 20 minutes. * I found it easier to make ohlyuvchetata if rolled out dough with the filling pre-cut into strips with a thickness of 2-3 cm, which curl of snails than already rolled material to be cut pieces .
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24 Mar 2013
500 species of sweet -1992g, Sliven