Cinnamon snail

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g dark remonce

Roll out the dough to a rectangle of 12 x 60 cm and 4 mm in thickness.

Spread a thin layer remonce on the whole dough to the edge.

Roll it, so the roll is 12 cm long.

Take a ruler and a knife and mark on the dough for every 2 cm.

Cut into slices of 2 cm in width.

Place them on a baking sheet with baking paper.

Press the snails slightly down so that they are not too high.
Place the tails under the snails.

Put the baking sheet in a heating cabinet for approximately 1 hour.

Bake for 15-20 minutes at 180°C in a convection oven.

Let them cool and give them a little glaze.