Danish snails

Yield: 4 servings

Measure Ingredient
½ \N Batch Danish pastry
½ \N Stick butter
½ cup Light brown sugar
¾ cup Chopped pecans or walnuts
\N \N Cinnamon
\N \N Egg wash
\N \N Water icing

Roll dough to a 12 by 20-inch rectangle. Spread with soft butter and sprinkle with brown sugar, pecans, and cinnamon. Roll up from 20-inch side, and cut into 12 pieces. Place pieces, cut side up, in muffin pans lined with paper muffin cups. Proof 50% and egg wash. Bake at 375 degrees about 25 minutes. Cool and drizzle with water icing.

Yield: 12 snails


All recipes courtesy of Nick Malgieri

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