Quick Nut Puff Pastry Snails
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 package puff pastry, rolled up ready to bake, from the cooling shelf
- 75 g hazelnuts, round
- 15 g suar
- 1 teaspoon vanilla sugar
- 1 ½ teaspoon cinnamon
- 1 egg (s)
- some Milk
- powdered sugar
- water
Print Recipe
Pin Recipe Instructions
- For the filling, mix the hazelnuts, sugar, vanilla sugar, cinnamon and the egg. Depending on the consistency, add a little milk if necessary.
- Roll out the cooled puff pastry and distribute the filling evenly on top. Roll up the puff pastry, cut into pieces about 1 cm wide and spread on a baking sheet lined with baking paper. Leave some space between the individual snails. Bake in a preheated oven at 200 ° C (convection 180 ° C) for about 15-25 minutes until the desired brown color is achieved.
- Let the snails cool down well after baking.
- For the glaze, mix 1 - 2 tablespoons of powdered sugar with a little water and brush the snails with it. Then let the glaze dry well.
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