Nut and poppy seed snails

Name: Nut and poppy seed snails
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 450 g frozen puff pastry; 100 g Peanut kernels; 100 g Hazelnut kernels; 100 g Macadamia nut kernels; 100 g Walnut kernels; 3 packs (250 g each) ready-to-bake poppy seed filling; 1 Egg yolk (size M); 2 TEASPOONS Whipped cream; 3 TABLESPOONS Sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

450 g frozen puff pastry
100 g Peanut kernels
100 g Hazelnut kernels
100 g Macadamia nut kernels
100 g Walnut kernels
3 packs (250 g each) ready-to-bake poppy seed filling
1 Egg yolk (size M)
2 TEASPOONS Whipped cream
3 TABLESPOONS Sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 20 minutes. In the meantime, chop the nuts coarsely and mix with poppy seed baking. Place the puff pastry slices on top of each other and roll out into a rectangle (30 x 40 cm) on a floured work surface. Pour the nut and poppy seed mixture onto the pastry surface and spread evenly. Leave a 1 cm wide strip all around. Whisk the egg yolk and cream and brush the free edge with it. Roll the dough up tightly from the long side.
2
Halve the roll. Spread both halves with egg-cream mixture. Put sugar on a plate and roll 1 half of the roll in it. Cut each half into 10 slices of the same size (approx. 2 cm wide). Place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove snails from the oven, place them on a cake rack and let them cool down