Yeast dough:

- 600g flour
- 350ml water (room temperature)
- 10g corn starch
- 42g yeast
- 1 Teaspoon cane sugar
- 2 Teaspoons Salt
- Alternative: 2 buns kits from the refrigerated section

- 125g Spinach (frosted)
- 50g Schlagfix vegan Greek natur
- 100g Schlagfix universal whipping Cream
- 100g Schlagfix Cream use like Mascarpone
- 0,5 TL Lemonjuice
- 13g corn starch
- 0,25 Teaspoon Salt
- 0,25 Teaspoon white pepper
- 0,5 Teaspoon bell pepper powder
- 0,5 Teaspoon nutmeg powder


Yeast dough:

First, the sugar is dissolved together with the yeast in the lukewarm water. When the yeast is dissolved in the water, the flour and salt are added. With the help of a food processor or arm power becomes a smooth dough. The dough must now rise covered in a warm place for an hour.



All ingredients are weighed and mixed in a bowl with a blender until a creamy texture.


Yeast Roll:

After the dough has rested, it is briefly kneaded again by hand on a floured work surface and then rolled out thinly into a rectangle. The rolled out dough is now coated with the filling and cut into strips about 6 cm wide. This works best with a pizza cutter. If there is any filling left over here, it is perfect as a sauce garnish for spaghetti.

Likewise, the recipe works with 2 packages of ready-made roll dough from the refrigerator shelf. Here the dough is also to roll out & spread with the cream.

Now roll the dough strips and place them in the round cake pan. Here the dough should rise for 30 minutes in a warm place. In the meantime, the oven can be preheated to 180 °C convection oven. The vegan snails then go into the oven for 20 minutes on the lowest rack. After baking, the savory snails can be enjoyed already warm.