Mini-nut screw
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
The idea for these mini-nut snails came to me today because we had forgotten to bring us something from the baker for coffee.
I always have puff pastry in the freezer and the few other ingredients are always in stock, so I could start baking right away.
ingredients
For 10 to 12 mini nut snails
- 2 plates of frozen puff pastry
- 75 g of ground hazelnuts
- 2 level tablespoons of sugar
- 50 to max. 100 ml of cream
For the font
- 100 g of powdered sugar
- Cream for mixing
preparation
- Thaw the puff pastry sheets for 10 minutes at room temperature and then overlap them slightly overlapping each other and evenly roll out with the rolling pin.
- Mix the ground hazelnuts with the sugar and slowly stir in the cream until a creamy but not liquid mass is formed. This mass is now spread evenly on the rolled puff pastry. Now this is wound from the narrow side to a slightly fixed role.
- Now put a sheet of baking paper on a baking sheet and cut the puff pastry roll with a sharp knife into about 1 cm thick slices, which are now placed at a distance on the baking sheet.
- In the meantime preheated to approx. 175 degrees, the ovens now have to bake for approx. 20 minutes with top / bottom heat. You should then have a slight tan.
- Now they have to cool down a bit and are coated with the powdered icing that has been mixed with a little cream.
- After the final cooling, the mini snails may be fed for coffee.
Let it taste good!
