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Puff pastry snails stuffed with cottage cheese and tangerine: a sweet and tangy treat

Puff pastry snails stuffed with cottage cheese and tangerine: a sweet and tangy treat

Unwrap the delicious flavors of puff pastry snails filled with a creamy blend of fromage blanc and vibrant tangerine. This delicious pastry combines the light, flaky texture of puff pastry with a succulent fromage blanc filling, enhanced by the tangy sweetness of tangerines. Sprinkled with slivered almonds and dusted with icing sugar, these pastries are not only visually appealing, but are also a joy to eat, delivering a burst of flavor in every bite.

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Why you'll love it: These puff pastry snails are the perfect blend of texture and taste, making them an irresistible treat. The creamy filling provides a rich contrast to the crisp puff pastry, while the tangerines add a refreshing zest that contrasts with the sweetness. Easy to make and even easier to enjoy, these pastries are ideal for those who love a quick but impressive dessert.

Perfect occasion: Serve these puff pastry snails at brunches, snacks or as a delicious dessert at family gatherings. They are also perfect for packing in picnic baskets or serving on festive occasions where a light, sweet treat is desired. Their elegant appearance also makes them suitable for more formal events.

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Decorating Tips: Before serving, give these pastries a final touch by sprinkling them with icing sugar. This not only adds an extra touch of softness but also enhances their visual appeal. If you're serving them at a special event, arrange them on a decorative platter garnished with fresh tangerine wedges or mint leaves to enhance the presentation.

Ingredients:

  • 1 roll of fresh puff pastry
  • 1 small can of mandarins, drained
  • 250 g of white or curd cheese
  • 2 egg yolks (medium-large)
  • 70g of icing sugar
  • 1 tablespoon of vanilla sugar
  • 1 teaspoon of lemon juice
  • 1 egg yolk, for the icing
  • 1 tablespoon of milk, for the icing
  • Sliced ​​almonds, for garnish
  • Additional icing sugar, for sprinkling
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Instructions:

  1. Preparation:
    • Preheat your oven to 190°C (374°F) and line a baking tray with baking paper.
  2. Make the filling:
    • In a bowl, mix the fromage blanc, egg yolks, icing sugar, vanilla sugar and lemon juice. Mix well until smooth and creamy.
  3. Assemble the pastries:
    • Roll out the puff pastry and cut it lengthwise into three strips.
    • Pour the fromage blanc mixture onto each strip. Place a few tangerine segments along each strip.
    • Roll the strips into a snail shape and press the edges together to seal. Place on prepared baking sheet.
  4. Pastry shop:
    • Mix an egg yolk with a tablespoon of milk and brush the snails with this mixture. Sprinkle with flaked almonds.
    • Bake in the preheated oven for approximately 30 to 35 minutes. After the first 15 minutes, cover the snails with a sheet of baking paper to prevent the almonds from browning too much.
  5. The finishing touch:
    • Remove from the oven and let the pastries cool on the baking sheet.
    • Once cooled, sprinkle with icing sugar and cut into pieces before serving.

Enjoy these puff pastry snails filled with quark and tangerine, a delicious treat that combines the crunch of the dough with the creamy freshness of fruit-infused quark, making it a perfect dessert for any occasion.

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