Sweet Puff Pastry Snails
Here is a treat that will be happily welcomed by all family members regardless of age; This post is dedicated to sweet fillings: Vegan Nutella, Peanut Butter, and Pistachio. The ingredients do the job here with minimal intervention and the result is addictive. These sweet puff pastry snails keep well in an airtight container - only if they don't disappear in the blink of an eye.
Ingredients
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.
Instructions
- 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.
Notes
Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
1/4 tsp salt
Method
Preheat the oven to 190 degrees Celsius (374 F)
Spread the pistachios in one layer on a baking tray.
Roast for about 10 minutes, until the desired degree of roasting is reached. Make sure it doesn’t burn. Mix the pistachios after about five minutes.
Remove from the oven, wait a minute and put in a blender, add the salt
Run the blender for two minutes, and scrape the sides with a spatula. Process again until a smooth mash is obtained.
Transfer to a jar and store in the refrigerator.
Tried this recipe?Let us know how it was!