Puff pastry snails

Name: Puff pastry snails
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 3 discs (à 112,5 g; 12 x 22 cm) deep-frozen puff pastry; 200 g dried apricots; 3 TABLESPOONS Peanut Butter; 125 g Apricot Jam; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

3 discs (à 112,5 g; 12 x 22 cm) deep-frozen puff pastry
200 g dried apricots
3 TABLESPOONS Peanut Butter
125 g Apricot Jam
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Cut the apricots into medium sized pieces. Spread the puff pastry slices with peanut butter and spread the apricots on top. Roll up towards the short side and press the end of the pastry well. Freeze for about 30 minutes. Then cut each roll into about 8 pieces.
2
Place snails on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Take out and let cool down. Heat up the apricot jam, pass it through a coarse sieve and spread it on the puff pastry snails. Leave to dry
3
Waiting time approx. 30 minutes