John Myers
Ingredients for 1 servings:
- 1 package of puff pastry, rolled up and ready to bake, from the refrigerated section
- 75 g hazelnuts, ground
- 15 g sugar
- 1 tsp vanilla sugar
- 1 ½ tsp cinnamon
- 1 egg(s)
- some milk
- e.g. powdered sugar
- n. B. water
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
For the filling, mix the hazelnuts, sugar, vanilla sugar, cinnamon, and egg. Depending on the consistency, add a little milk if necessary. Roll out the chilled puff pastry and spread the filling evenly on top. Unroll the puff pastry, cut into approximately 1 cm wide pieces, and place on a baking sheet lined with baking paper, leaving some space between each snail. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 15-25 minutes, until the snails are golden brown. Allow the snails to cool thoroughly after baking. For the glaze, mix 1-2 tablespoons of powdered sugar with a little water and brush the snails with it. Then allow the glaze to dry thoroughly.
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