Cinnamon snails from puff pastry
4 servings
30 minutes
Cinnamon snails made from puff pastry are a cozy classic of Russian cuisine born from the desire to turn simple ingredients into something magical. The delicate puff pastry, soaked in fragrant butter, embraces a sweet mixture of cinnamon and sugar, creating a mesmerizing whirl of flavor. These little spirals delight with their texture—crispy on the outside and soft on the inside. They perfectly complement morning coffee, adorn family tea gatherings, and provide a sense of home warmth. Cinnamon snails are not just baked goods; they are a small journey into the world of comfort and sweet nostalgia.
1
Thaw the dough at room temperature.
2
Roll out with a rolling pin in both directions.
3
Grease the entire sheet with butter.
- Butter: 40 g
4
Mix sugar and cinnamon.
- Sugar: 2 tablespoons
- Cinnamon: 1 teaspoon
5
Evenly sprinkle the mixture over the dough.
- Sugar: 2 tablespoons
- Cinnamon: 1 teaspoon
6
Roll the dough into a roll.
- Puff pastry: 250 g
7
Cut into rolls about 3 cm thick with a sharp knife.
8
Place on oiled baking paper cut side up and flatten slightly. Leave for 10 minutes.
- Vegetable oil: 10 ml
9
Brush with beaten egg using a silicone brush.
- Chicken egg: 1 piece
10
Bake at 180 degrees for 20 minutes.