Summary

Ingredients

• 250 g puff pastry (frozen)

For the filling:

• 250 g milk, possibly more
• 200 g suar
• 100 g butter
• 500 g nuts, rated
• 200 g breadcrumbs (biscuit crumbs)
• 40 g rum
• Lemon peel, untreated, grated
• Cinnamon powder
• vanilla
• some syrup (hazelnut flavor) for brushing

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Instructions

1. Bring the milk with the sugar to the boil. Add all the other ingredients for the filling and stir well. Season to taste with the spices. Preheat the oven to 220 ° C (top / bottom heat).
2. Thaw the puff pastry and roll out to approx. 40 x 30 cm. Brush the plate with the nut filling. If the filling is too firm, it can be kneaded softer with a little milk if necessary.
3. Roll up the puff pastry tightly and cut into approx. 1.5 cm thick slices. Place on a baking tray lined with baking paper and bake for 10 minutes. After baking, brush the snails with a little hazelnut syrup if you like.