Chestnut Danish swirls


Total time: 3hr 25m
Preparation Time: 30m

Servings
For 12 Stück


Nutritional Information

Contains 271 Kcal, 7g Protein, 41g Carbohydrates, 9g Fat


Ingredients

  • Süsser Hefeteig
  • 400 g zopf flour
  • 0.5 tsp. salt
  • 80 g sugar
  • 0.5 cube yeast (ca. 20 g), zerbröckelt
  • 50 g butter, in Stücken, weich
  • 2 dl milk
  • Füllung
  • 220 g frozen chestnut puree, aufgetaut
  • 150 g quark made with cream
  • 60 g walnuts, grob gehackt
  • 2 tbsp. rum oder Orangensaft
  • 60 g quince jelly

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Instructions

  • Süsser Hefeteig

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a smooth dough. Cover and leave to rise at room temperature for approx. 2 hours.
  • Füllung

    Combine the chestnut puree, quark, walnuts and rum. To shape, sprinkle a little flour on the work surface and roll out the pastry into a square of approx. 45 cm. Warm the quince jelly, use half to coat the pastry and set the rest aside. Spread the filling onto the pastry, leaving a gap of approx. 3 cm along one side. Roll the pastry up from the other side. Without exerting pressure, cut into approx. 12 pieces with a knife, place on a baking tray lined with baking paper, allow to rise at room temperature for a further 30 mins. Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, brush the hot pastries with the jelly, leave to cool on a rack.
  • Tipp:

    Die Marroni-Schnecken schmecken frisch am besten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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