Rolf's Nut Swirls Nuß-Schnecken aus Quark-Öl-Teig

Ingredients for the dough

• 300 g regular wheat flour
• 1 small envelope of backing powder (11 g)
• 4 tablespoons sugar
• 1 small envelope of vanilla sugar (7 gr)
• 150 g of low-fat quark (Magerquark) or fromage blanc

Ingredients for the filling:

• 4 tablespoons heavy whipping cream
• 4 tablespoons sugar
• 4 tablespoons raisins (make sure they're not too dry - you can also mix in currants)
• 4 tablespoons chopped hazelnuts and/or almonds
• optional: some cinnamon, finely crumbled almonds paste

Note: these amounts are approximate; you must have enough to cover the rolled-out dough.

Instructions for the dough:

• mix the dry ingredients
• add the wet ingredients
• knead in a standing mixer with a dough hook until blended well
• knead by hand to get a smooth dough

Instructions:

• pre-heat the oven: 180º C (350º F) for oven with fan, 200º C (390 º F) without
• roll out the dough into a square of about 30 cm x 25 cm (12x10 inch) and about 3 mm (1/8 inch) thick
• spread the cream over the dough
• spread the sugar, and the other filling ingredients over the dough, in layers; try not to cover the edge of the dough (appr. 1 cm, ½ inch) along one of the long sides
• roll up the dough, starting with the long side that is covered with filling ingredients
• cut across into 2 cm (¾ inch) wide slices and put them side-by-side on a non-stick cookie sheet, or on on a cookie sheet covered with oven paper
• bake for about 18-20 min (oven with fan) or 20-22 minutes (oven without fan)