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Baking: Orange and Marzipan Snail

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Baking: Orange and Marzipan Snail

The perfect baking: orange and marzipan snail recipe with a picture and simple step-by-step instructions.

  • 2 piece Puff pastry sheets, rectangular, frozen
  • 50 g Marzipan raw mass
  • 2 tablespoon Bitter orange jam *
  • Some powdered sugar
  1. Let the puff pastry sheets defrost.
  2. Roughly grate the marzipan mixture and spread it on one of the plates. Place the second plate on top and roll out.
  3. Now spread the orange jam on top and roll it up tightly from the long side.
  4. Use a sharp knife to cut off approximately 1 cm thick slices and place them on a tray lined with foil or baking paper (approx. 25 pieces) and bake in a preheated oven at 190 degrees circulating air for about 15 minutes.
  5. After cooling, sprinkle with powdered sugar.
  6. * Link to supply: Bitter orange jam – Revised on January 3rd, 2017
Dinner
European
baking: orange and marzipan snail

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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