John Myers
Plum Snails
The perfect plum snails recipe with a picture and simple step-by-step instructions.
- 275 g Puff pastry
- 9 piece Fresh plums
- 1 Pc. Egg yolk
- 50 g Butter
- 1 packet Bourbon vanilla sugar
- 0,5 tsp Ground cinnamon
- 50 g Powdered sugar
- Wash and halve the plums, remove the stones. Cut the halves into 2-3mm thin slices with a very sharp knife
- Preheat the oven to 200 degrees
- Carefully unroll the puff pastry and cut into 2.5cm wide strips. There will be about 12-14 strips.
- Place the plum slices lengthwise next to each other, slightly overlapping, on the puff pastry strips. Leave about 2cm free at the ends, then sprinkle the plums with the vanilla sugar.
- Lightly whisk the egg yolks and brush the ends of the puff pastry with it.
- Carefully roll up the strips of dough and press the ends of the dough down well
- Place the finished snails on the baking sheet with the paper.
- Heat the butter in a small saucepan, add the powdered sugar and cinnamon and stir in
- Now brush the plum snails with the cinnamon butter mixture and bake in the middle of the oven for about 20 minutes until golden brown
- These taste best if they are lukewarm with vanilla or cinnamon ice cream
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