Baby Recipe Nibbles

Towards the end of the first year of life, your child can easily hold and nibble pastries more equally. That’s why these snails are exceptionally convenient for on the go.

Grease the baking tray and dust with flour. Preheat oven to 200 °C Roll out the dough to a rectangle about 1/2 cm thick. Separate the egg. Beat the egg whites a little and brush the dough with some of them. Rinse the kitchen herbs, pluck the leaves and chop. Mix the remaining egg whites with almond kernels, cream cheese, egg yolks and herbs. Spread the mixture on the dough, leaving 2 cm free on one short side. Roll up the dough from the coated short side. Cut the roll into finger-thick slices. Place the slices on the baking tray and bake in the hot oven (middle shelf) for 10 minutes.

For the sweet version add sugar to the dough and for the filling add curd cheese instead of cream cheese and honey with raisins instead of kitchen herbs to egg and almond kernels form. Bake sweet snails the same way as the savory ones.

Our tip: As an alternative to fresh herbs, you can use frozen – they are also characterized by a fresh taste!

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