Puff Pastry Snail
- For the snails
- 300 grams Pastry flour
- ½ packet Dry yeast (10 grams)
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- 200 milliliters lukewarm Apple juice
- 1 Tbsp butter
- 400 grams Puff pastry dough
- 4 Tbsps sugar
- 1 tsp cinnamon
Place flour in a bowl and mix in the dry yeast. Add the sugar, salt, egg and lukewarm juice and knead into a smooth dough. Cover and let sit in a warm place for 30 minutes.
Roll out the dough on a floured surface to about 40 x 30 cm (approximately 16 x 20 inches). Lay the puff pastry on top.
Preheat oven to 220°C (approximately 425°F).
Mix sugar and cinnamon. Sprinkle the dough with a little water and sprinkle with cinnamon sugar. Roll up from the long side to the last 5 cm (approximately 2 inches). Cut into 2 cm (approximately 3/4 inch) slices with a sharp knife and shape to snails.
Press the sprinkles as eyes into his head. Place the snails on a parchment-lined baking sheet. Bake for about 15 minutes. Cool on a wire rack. Pierce small holes in the head and insert rubber chords for the antennas.