Puff pastry snails with hazelnut-marzipan filling

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 33
  • 3 deep-frozen puff pastry sheets (à 75 g; 10 x 18 cm)
  • 200 g Marzipan raw mass
  • 25 g Sugar
  • 1 package Vanillin sugar
  • 50 g ground hazelnuts
  • 1/2 TEASPOON Cinnamon
  • 1 egg (size M)
  • 2-3 TABLESPOONS Milk
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Place the puff pastry sheets next to each other on a baking tray lined with baking paper and allow to defrost for approx. 10 minutes. In the meantime, cut the marzipan into pieces and stir with sugar, vanillin sugar, hazelnuts, 1/2 tsp. cinnamon, egg and milk until smooth.

  2. 2

    The mixture should be spreadable, if necessary add some more milk.

  3. 3

    Roll out puff pastry sheets one after the other on a lightly floured work surface (approx. 16 x 20 cm). Spread marzipan mixture on top and roll up from the long side. Cut into approx. 11 slices each and spread on 2 baking trays lined with baking paper.

  4. 4

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes, one sheet at a time. Remove, dust with a little cinnamon and serve.

Nutrition Facts

KCAL
70 kcal
CARBS
6 g
FATS
5 g
PROTEINS
1 g