Erdussbutter worm
No Christmas cookies but delicious, are the Erdussbutter snails.
Ingredients: (50 - 60 pieces)
1 roll of finished puff pastry (refrigerated shelf)
1 small glass of peanut butter
6 heaped tablespoons of sugar
Chocolate dark chocolate couverture
Preparation:
Process puff pastry at room temperature. Roll up the roll and spread thinly with peanut butter to the rim.
Lightly sprinkle with a portion of the sugar.
Roll up the dough again (roll as tight as possible) and place on a chopping board in the refrigerator for 1 hour.
Then cut with a sharp knife about 1 cm thick slices and put on a baking sheet (with baking paper). Keep some distance between the slugs.
Then sprinkle with the remaining sugar again.
Bake at 180 degrees in the convection oven (adjust temperature for other stoves) for about 10 minutes until the slices are lightly browned.
Dip cooled snails one halfway into the chocolate fused melted chocolate. On aluminum foil, let the Schoki and enjoy the snails.
Tastes exceptional but exceptionally good. For quick consumption, not intended for storage.
