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Herb pot snails

Herb pot snails - a spring recipe from organic farmer Waltraud Müller.

Ingredients for the dough:

  • 300 g flour
  • 200 ml water (lukewarm)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 cube yeast
  • 1 beaten egg to coat

 

Ingredients for the filling:

  • 150 g curd cheese
  • 1 lemon (grated)
  • 1 bunch of parsley
  • 50 g herbs of your choice
  • Salt and pepper

Ingredients for the dough:Preparation:

Finely chop the wild garlic and mix with the remaining ingredients. Season to taste with salt and pepper. Prepare a yeast dough for the snail dough. Roll out the dough thinly on a floured work surface and spread with the herb curd. Brush the edges with egg and roll up tightly. Cut finger-thick pieces from the roll, place them cut-side up on a baking tray, brush with the remaining egg and bake at 170 °C for approx. 20 minutes. Remove from the oven, sprinkle the wild garlic and curd cheese buns with a little salt and serve.

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