John Myers
Ingredients for 1 servings:
- 4 slices of puff pastry (large slices, frozen)
- 1 bag of poppy seeds (poppy seed baking)
- 1 pack of marzipan paste
- 1 bag of cake icing (ready-to-eat)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Great when things have to happen very quickly
Thaw the puff pastry sheets slightly. Place two sheets of puff pastry together, long sides together. Carefully join the sides with a knife to create two large sheets. Divide the marzipan in half and roll it out thinly. I always place it between two sheets of foil and then roll it out so it doesn’t stick and is evenly thin. Place the marzipan sheets on the puff pastry. Trim the edges so that the marzipan and dough are the same size. Distribute the poppy seed mixture between both sheets and spread evenly. Roll up from the long side and carefully smooth the seam again with a knife. Cut approximately 1-2 cm thick slices from the rolls and place them on a baking sheet lined with baking paper. Bake in a preheated oven at approximately 200°C (middle rack) for 15-20 minutes. Depending on your oven, this may take a little longer or less time. The snails should be golden yellow. Remove from the oven and let cool. Then cover with icing.
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