John Myers
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Nut Snails
The perfect nut snails recipe with a picture and simple step-by-step instructions.
glaze
- 150 g Ground nuts
- 100 ml Milk
- 1 tsp Honey
- 1 Msp Cinammon
- 1 tbsp Rum
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 Egg
- 6 tbsp Powdered sugar
- 2 tbsp Water
filling
- Bring the milk to the boil in a small top. Mix the nuts (I used hazelnuts, almonds and walnuts) with the sugar, vanilla sugar and cinnamon and add to the milk. Mix everything into a mixture and refine with honey and rum.
preparation
- Roll out the puff pastry thinly (I have already used the finished dough) and spread the nut filling evenly (leave about 1cm free at the top and bottom). Roll up the dough from the long side and cut 2-3cm wide pieces with a sharp knife. Place these on a baking sheet and brush with a beaten egg.
- Bake the snails at 220 ° C for 15-20 minutes (the time and temperature may vary depending on the dough!).
glaze
- Mix the powdered sugar with the water to a mass (it should not be too runny, so add more powdered sugar if necessary). Spread the icing on the lukewarm snails. Enjoy your meal!
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