Nut snails

1 serving


From yeast, 1 teaspoon of sugar and milk, make the parison, add the flour, 2 egg yolks, a pinch of salt, grated lemon zest and knead the dough of weak consistency. Cover it with a napkin and place it in a warm place to ferment. Then roll the dough on a floured board into a layer 1 cm thick. Cut margarine into thin slices, coat the layer with them, fold it and roll it out like puff dough, repeating this operation 3 times every 15 minutes. Last time roll the dough into a layer according to the size of the board, sprinkle with ground nut, grated chocolate or cocoa, sugar, ground cinnamon and raisins. It is good to press the filling into the dough and roll it into the roll. Cut the rolled roll into pieces 1 cm thick. Grease the baking sheet with oil, sprinkle with flour, put the "snails" in it with a flat (layer) and bake until ruddy.