Here is a treat that will be happily welcomed by all family members regardless of age 🙂 Even picky children will respond to these cookies enthusiastically and reach for the box again and again (especially for those with Nutella filling🙂)
This post is dedicated to sweet fillings: vegan Nutella, peanut butter, and pistachio filling, the ingredients do the job here with minimal intervention and the result is addictive. These sweet puff pastry rolls keep well in an airtight container – only if they don’t disappear in the blink of an eye.
Nowadays, you can get puff pastry chilled and rolled out, so there is no need to defrost; open the dough, spread the desired filling, and roll it like sushi, using the baking paper under the dough.
For vegan Nutella filling: mix hazelnut butter with melted dark chocolate, maple syrup, vanilla extract, and salt.
For the peanut butter filling: mix natural peanut butter with maple syrup, cinnamon, and other aromatic spices.
I highly recommend trying this special filling – The exotic spices create a surprise in the mouth.
To make the pistachio filling, spread pistachio butter on the dough. Sweeten with maple syrup by taste and a pinch of salt.
I did not add maple to the pistachio filling because I wanted to keep the natural pistachio flavor. Instead, I brushed the dough with maple syrup from the inside – before I spread the pistachio. And also from the outside – after I rolled the dough.
Brushing the puff pastry roll with maple syrup is not mandatory – either way, you get a brown and delicious pastry.
Cut into 1 cm (0.4-Inch) slices, place on a baking tray lined with baking paper, and put in the oven at 200 degrees Celsius (392 F) for 15-20 minutes until golden.
Enjoy every bite, and let me know how it turned out 😋❣️
Makes 24 Snails
- 300 gram Chilled and rolled puff pastry
- maple syrup for brushing optional
Nutella Filling
- ½ cup hazelnut butter
- 100 gram vegan dark chocolate 60% cocoa solids
- ¼-⅓ cup maple syrup according to desired sweetness
- 1 tsp vanilla extract
- pinch salt
Peanut Butter Filling
- ¾ cup natural peanut butter
- ¼-⅓ cup maple syrup according to desired sweetness
- 1 tsp ground cinnamon
- ½ tsp five spices powder Or a pinch of each: ground ginger, fennel, anise, clove and white pepper
Pistachio Filling
- ½ cup roasted pistachio butter recipe in the notes
- ¼ cup maple syrup Optional, it is recommended to keep the natural taste of the pistachio and avoid adding sweetness as much as possible.
- Preheat the oven to 200 degrees Celsius – 392 F.
- Open the puff pastry and place on the work surface with the paper facing down.
Nutella Filling
- Put the hazelnut butter in a bowl; melt in the microwave dark chocolate broken into cubes together with maple syrup. Add the chocolate mixture to the bowl; add vanilla extract and a pinch of salt, and mix well.
- Spread the filling on the dough, leaving a narrow margin around.
- Roll the dough – use the technique for rolling sushi with the paper under the dough (see image). You can brush the roll with maple syrup for extra shine and sweetness, but it's not mandatory.
- Cut into slices of 1cm (0.4-Inch) using a Serrated knife. Place them on a baking tray lined with baking paper.
- Bake for 15-20 minutes until nicely golden. Take out, and cool to room temperature. The snails keep in an airtight container for at least a week.
Peanut Butter Filling
- Put peanut butter in a bowl; add maple syrup, cinnamon, and five spice powder and mix well.
- Spread the filling on the dough, leaving a narrow margin around.
- Roll the dough – use the technique for rolling sushi with the paper under the dough (see image). You can brush the roll with maple syrup for extra shine and sweetness, but it's not mandatory.
- Cut into slices of 1cm (0.4-Inch) using a Serrated knife. Place them on a baking tray lined with baking paper.
- Bake for 15-20 minutes until nicely golden. Take out, and cool to room temperature. The snails keep in an airtight container for at least a week.
Pistachio Filling
- Brush the dough with maple syrup. Skip this step if you added maple syrup to the pistachio filling.
- Spread the pistachio butter on the dough, leaving a narrow margin around.
- Roll the dough – use the technique for rolling sushi with the paper under the dough (see image). You can brush the roll with maple syrup for extra shine and sweetness, but it's not mandatory.
- Cut into slices of 1cm (0.4-Inch) using a Serrated knife. Place them on a baking tray lined with baking paper.
- Bake for 15-20 minutes until nicely golden. Take out, and cool to room temperature. The snails keep in an airtight container for at least a week.
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