Creamy snails with figs

8 servings

45 minutes

Creamy snails with figs are an exquisite dessert of European cuisine that combines the tenderness of dough with the fruity richness of figs. The history of such rolls traces back to traditional French and Italian baking recipes, where fruit fillings highlight the buttery texture of the dough. Made from thinly rolled dough, the snails are filled with aromatic fig puree, baked to a golden crust, and acquire softness inside with a light caramel crunch outside. Figs add sweetness with a slight tartness, perfectly complementing the creamy dough. They are convenient to store and serve with tea or coffee, and their delicate flavor makes them a great addition to any dessert table. A wonderful choice for those who appreciate the balance of sweetness and rich fruity notes in baked goods.

Energy value per serving

• Calories: 608.8
• Proteins: 8.9g
• Fats: 33.7g
• Carbohydrates: 67.7g

Ingredients

• Wheat flour: 500 g
• Butter: 300 g
• Chicken egg: 2 pc
• Soda: 0.5 tsp
• Dried figs: 240 g
• Apple juice: 250 ml

Cooking steps

1. Sift the flour with baking soda.

   Required ingredients:

   • Wheat flour: 500 g
   • Soda: 0.5 teaspoon

2. Mix butter with sugar, add eggs and stir. Gradually add flour and quickly knead the dough. Form a ball from the dough, wrap it in plastic wrap and place it in the refrigerator for 6 hours.

   Required ingredients:

   • Butter: 300 g
   • Chicken egg: 2 pieces
   • Wheat flour: 500 g

3. Take the dough out of the fridge and leave it at room temperature for 30 minutes.

4. Roll the dough to about 2 millimeters thick and divide it into 2 equal rectangles. Use a rolling pin to transfer the pieces to two parchment-lined baking sheets and refrigerate for 30 minutes.

5. Cut the figs into pieces and place them in a heatproof dish with juice. Heat on low and cook, stirring, for 15-20 minutes until most of the juice is absorbed. Let the figs cool to room temperature and puree with an immersion blender.

   Required ingredients:

   • Dried figs: 240 g
   • Apple juice: 250 ml

6. Evenly distribute the obtained mass over the dough and roll it into a log. Wrap the logs in plastic wrap and place them in the refrigerator for an hour.

7. Preheat the oven to 180 degrees. Remove the film from the rolls, slice them about 0.5 centimeters thick, and place them on a parchment-lined baking sheet. Bake for 15 minutes.

8. Chilled snails can be stored for up to two weeks in an airtight container.