Danish snails
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Batch Danish pastry | |
| ½ | Stick butter | |
| ½ | cup | Light brown sugar |
| ¾ | cup | Chopped pecans or walnuts |
| Cinnamon | ||
| Egg wash | ||
| Water icing | ||
Directions
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
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All recipes courtesy of Nick Malgieri
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