Dough pastry for Amaretto fans
Those who love Amarettini should immediately try these dough pastry snails. In summer I already tried a recipe with them and some raspberries. This time I tried a recipe with apricot jam and mascarpone cream. For the pastry mix flour, sugar, egg, yeast and a dash of salt in a large bowl. All ingredients should have room temperature. Blend carefully and pour milk successively until the pastry is soft and smooth. Finally add the melted butter. Let rest for at least 20 minutes. Mascarpone, egg, sugar and custard powder should be mixed for the filling. Then unreel the pastry, cover it with the apricot jam and then with the mascarpone cream. The Amarettini are to be crumbled with the rolling pin in a freezer bag. Then spread them over the cream and roll up the pastry beginning at the long side. Cut your roll in slices of half an inch. Lay them on a baking tray covered with parchment paper and bake in the oven at 400°F for about 20-25 minutes. When snails are lightly brown place them on a rack to cool down. For serving disperse some powdered sugar on top.