Summary

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

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Instructions

1. 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 °).
2. 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.