Necessary ingredients:
Ingredients for the dough:
- 300-350 grams of flour
- 3 grams of yeast (dry)
- 100 ml milk
- 50 grams of sugar
- 50 grams of butter (82% fat)
- 70 grams of cream
- a little salt
Ingredients for the filling:
- 500 grams of cheese
- 100 grams of sugar
- 1 egg
Ingredients for sour cream:
- 200 grams of sour cream
- 1 tablespoon of sugar
How is it prepared?
To begin with, we put yeast in warm milk, add half a teaspoon of sugar and 2-3 tablespoons of flour. Mix well until a uniform dough is formed. We allocate 30-40 minutes to sufficiently increase in volume…
We sift the flour. Add the salt and sugar, then mix well to combine all the dry ingredients. Add the room temperature butter and cream, then mix well. We knead the dough.
Add a little more flour if the dough is too thin. If the dough is too thick, add a little more milk.
Cover the dough and set aside for approx. fifteen minutes. After 15 minutes, knead the dough again. We cover it again and leave it in the heat to increase in volume.
Next, we prepare the filling…
Mix cheese with sugar and egg until a homogeneous composition is obtained. If the cheese is very wet, add a little more flour to the filling…
Roll out the dough into a rectangle 1 centimeter thick. Put the filling and roll it up in the form of a roll.
Cut the roll into slices and place the snails on a baking sheet lined with baking paper, far from each other.
Leave to ferment for about 30-40 minutes – the snails will significantly increase in volume…
Brush the snails with beaten egg a few minutes before putting them in the oven. Snails are baked at a temperature of 180 degrees until they are browned.
Finally, prepare the cream by mixing the cream with sugar. Remove the snails from the oven and add cream on top. We cover them and let them cool down to keep them warm…
Taste them with love – Bon appetit!