Snail with cottage cheese and pear for breakfast

Peel and remove the seeds from the pear, then cut it into 7mm cubes. Fry the pear cubes in 1 tablespoon of oil until golden brown. Grind the crackers in a blender.

Toast the pine nuts in a dry frying pan for 2-3 minutes, being careful not to burn them.

Mix cottage cheese, eggs, sugar and cinnamon using a blender. Add the toasted pear cubes, pine nuts and bread crumbs.

Brush two sheets of dough with oil using a pastry brush and place them one on top of the other. Place the filling on the edge of the dough closest to you, leaving 3cm from the edge. Roll the dough into a roll. Repeat the process with the remaining sheets of dough, folding them in twos to make two more rolls.

Line a 22-25 cm round baking dish with paper and grease it with olive oil. Place the first roll in the center of the pan, seam side down, and roll it into a spiral. Place the remaining rolls around the first one, moving from the center to the edge of the form.

Mix the yolk with 1 tablespoon of milk or water and brush the tops of the rolls. Sprinkle with sesame seeds. Bake in an oven preheated to 170°C for 30–35 minutes.