Puff pastry nut rolls

Ingredients for 1 servings:

• 250 g puff pastry (frozen)
• 250 g milk, possibly more
• 200 g sugar
• 100 g butter
• 500 g nuts, grated
• 200 g breadcrumbs (biscuit crumbs)
• 40 g rum
• Lemon peel, untreated, grated
• Cinnamon powder
• Vanilla
• some syrup (hazelnut flavor) for spreading

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

makes about 30 pieces

Bring the milk and sugar to a boil. Add all the remaining filling ingredients and stir well. Season to taste. Preheat the oven to 220°C (top/bottom heat). Defrost the puff pastry and roll it out to approximately 40 x 30 cm. Spread the sheet with the nut filling. If the filling is too firm, you can soften it with a little milk if necessary. Tightly roll out the puff pastry and cut into approximately 1.5 cm thick slices. Place on a baking sheet lined with baking paper and bake for 10 minutes. After baking, brush the snails with a little hazelnut syrup, if desired.