For the yeast dough:
350 g flour
1 package dry yeast
50 g brown sugar
1 package vanilla sugar
1 pinch salt
100 g soft butter
110 ml lukewarm milk
For the filling:
250 g pear, cut into small pieces
100g cashew nuts
80 g brown sugar
2 tbsp syrup or honey
1 a dash of pear brandy
3 tbsp cranberry preserve extra
To spread on:
1. Prepare the yeast dough first. For this, mix all dry ingredients, then add the rest of the ingredients and knead for about 10 minutes into a smooth dough. Then let it rise for 45-60 minutes.
2. Prepare the filling. Cut the pears into small pieces. Finely chop the cashew nuts and put both into a bowl. Add brown sugar, syrup or honey and, if desired, a dash of pear brandy. Mix everything well.
3. Dust the work surface with flour and press the dough down lightly with your hand and roll out to the size of 30 x 30 cm. Put the cranberry preserve extra in a bowl and whisk until smooth. Spread the preserve extra on the dough. Fold in one side of the dough to the middle, then the other side, and leave a little overlap. Press down firmly. Carefully roll out the dough again to about 50 x 30 cm.
4. Spread the pear-cashew nut mixture on the dough. Starting on the shorter side, roll up the dough again. Cut the roll into 1.5 - 2 cm thick pieces and place on two baking trays lined with baking paper. Press down a little, cover with a tea towel and leave to rest for another 20 minutes.
5. Preheat the oven to 160°C (320°F) circulating air or 180°C (356°F) top and bottom heat. Bake puff pastry snails for approx. 20 minutes until golden brown. Spread with melted butter while still warm and glaze with icing.