John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry, from the refrigerated section
- 200 g hazelnuts, ground
- 70 g hazelnuts, chopped
- 2 egg yolks
- 100 g sugar
- 1 packet of vanilla sugar
- ½ cup cream
- 200 g powdered sugar
- n. B. water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
If you need it quickly, about 20 snails
Unroll the finished puff pastry roll. Combine the remaining ingredients (except the powdered sugar and water) in a bowl and mix. Spread the nut mixture evenly over the puff pastry. Carefully roll the dough up from the long side. Then cut the roll into 20 slices, approximately 2 cm wide. Place the snails, leaving some space between them, on a baking sheet lined with baking paper and bake according to the instructions on the puff pastry package (usually about 15-20 minutes at 200°C). Mix the powdered sugar and a little water to make a thick glaze and brush it onto the cooled nut snails. Let the glaze dry and enjoy.
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