Fast Nut Snails
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 packet puff pastry, from the refrigerated shelf
- 200 g hazelnuts, round
- 70 g hazelnuts, chopped
- 2 egg yolks
- 100 g suar
- 1 packet vanilla sugar
- 0.5 ½ cup cream
For the glaze:
- 200 g powdered suar
- water
Print Recipe
Pin Recipe Instructions
- Roll up the finished puff pastry roll. Put the rest of the ingredients (except powdered sugar and water) in a bowl and stir. Spread the nut mixture evenly on the puff pastry. Carefully roll up the dough from the long side. Then cut the roll into approx. 2 cm wide slices. Place the snails with a little space between them on a baking sheet lined with baking paper and bake according to the preparation of the puff pastry package (usually approx. 15-20 minutes at 200 °).
- Mix a thick glaze from the powdered sugar and a little water and use a brush to spread it on the cooled nut snails. Let the glaze dry and enjoy the snails.
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