Summary

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

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Instructions

1. For the filling, mix the hazelnuts, sugar, vanilla sugar, cinnamon and the egg. Depending on the consistency, add a little milk if necessary.
2. 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.
3. Let the snails cool down well after baking.
4. 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.