CRANBERRIES AND MATCHA SNAILS

For 6 pcs.

  • 500 g Danish pastry dough
  • 250 g custard with Matcha tea
  • 100 g dried cranberries
  • Black sesame seeds to garnish

Soak the cranberries overnight.

Roll out the dough to a rectangle of 12 x 60 cm and 4 mm in thickness.

Spread a thin layer of custard all over the dough to the edge.

Sprinkle cranberries on the custard.

Roll it, so the roll is 12 cm long.

Take a ruler and a knife and mark on the dough for every 2 cm.

Cut into slices of 2 cm in width.

Place them on a baking sheet with baking paper.

Press the snails slightly down so that they are not too high.
Place the tails under the snails.

Put the baking sheet in a heating cabinet for approximately 1 hour.

Sprinkle the surface with black sesame seeds.

Bake for 15-20 minutes at 180°C in a convection oven.