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Kanelsnegle

cinnamon snails


Ingredients for 12 snails:


1 roll SR Food’s cinnamon snail dough


Cake filling:


75 g butter


75 g sugar


1 1/2 tsp cinnamon


Roll out the cinnamon snail dough on the baking parchment. Stir the butter, sugar and cinnamon into a firm mass. Add the filling to the dough. Carefully roll the dough together lengthways, and cut into approx. 12 snails. Place the cinnamon snails on a baking tray on baking parchment and press till flat. Glaze with egg or water and bake the snail in a pre-heated fan-assisted oven at 180°C for approx. 8 minutes until they are golden.