Danish Snails

Name: Danish Snails
Yield: Twelve 3- to 4-inch round pastries
Cuisine: Danish
Ingredients: ⅓ recipe Danish Pastry Dough; 1 teaspoon ground cinnamon; 1 cup (about 4 ounces) walnut pieces; 3 tablespoons unsalted butter; ¼ cup granulated sugar; 1 tablespoon water; ¾ cup confectioners’ sugar; 1 cup raisins or currants; 1 cup raisins or currants; 1 teaspoon vanilla extract

Preparation info

Twelve
3- to 4 inch round pastries

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

These rolled buns made of Danish pastry are a fast and easy way to use Danish pastry. Feel free to vary the type of nut used.

I usually make one (or several) of the variations at the end of the recipe, not because they are better, but because they are more interesting looking than the snails.

Ingredients

⅓ recipe Danish Pastry Dough

Americas
Europe
United States
Denmark
Pastry
Vegetarian
Nordic

Method

Lightly flour the work surface and the dough and use a rolling pin to press the dough with gentle horizontal strokes, into a 6 x 12-inch rectangle. Keep a fine dusting of flour on both the work surface and dough to prevent the dough from sticking. Add more flour, if necessary. Use back-and-forth strokes, without pressing too hard or rolling over the edges (so the butter