Soft Apricot Jam Swirls
Delicate, golden, and melt-in-your-mouth
Soft Apricot Jam Swirls
Perfect for breakfast, brunch, or afternoon coffee. Soft, tender, lightly crumbly snails filled with thick jam — quick to make and loved by both kids and adults.
Yield
26–28 pieces
🧈 Ingredients
- 200 g soft unsalted butter
- 200 g sour cream
- 120 g sugar
- 350 g sifted all-purpose flour + extra for rolling
- ½ tsp baking powder
- 3 egg yolks
- 1 tsp vanilla extract or finely grated lemon zest
- A pinch of salt
- 150–200 g thick jam (apricot, strawberry, plum, raspberry)
👩🍳 Method
- Mix the soft butter and sugar until smooth.
- Add sour cream and one egg yolk; mix well.
- Stir in vanilla (or lemon zest) and salt.
- Gradually add flour mixed with baking powder.
- Knead into a soft dough, shape into a ball.
- Cover and rest for 30 minutes.
- Preheat oven to 180–190°C (350–375°F).
- Line a baking tray with parchment paper.
- Divide dough into two parts.
- Roll each into a 5 mm thick sheet.
- Spread a thin, even layer of thick jam.
- Cut into equal strips and roll into snails.
- Place on tray, leaving space between.
- Brush with remaining beaten egg yolks.
- Bake 15–20 minutes until golden.
- Optional: dust with powdered sugar once cooled.
💡 Tips & Tricks
- Use thick jam only — reduce runny jam before using.
- Don’t overfill to prevent leaking.
- If dough softens, chill 10–15 minutes.
- Rotate tray halfway for even baking.
- Brush with milk instead of egg yolk for a softer finish.
- Add cinnamon to jam or dough for warmth.
❓ FAQ
Can I use any jam?
Yes, as long as it’s thick. Apricot, plum, strawberry, raspberry, and fig work best.
Can I make these ahead?
Yes. Shape and refrigerate up to 24 hours, then bake fresh.
Can I freeze them?
Unbaked snails freeze well for up to 2 months.
Can I replace sour cream?
Yes — Greek yogurt or crème fraîche work well.
Why did my jam leak?
Usually from runny jam, overfilling, or very thin strips.
Can I slice instead of rolling?
Yes! Roll into a log, chill briefly, slice, and bake.
“Soft, jammy, and irresistible — the kind of bake that disappears fast.”
