Danish Recipe #3 - Danish Pecan Snails (Snegler)

By norsegal8

Snails are usually filled with almond paste or a cinnamon and sugar mixture. Pecans are a Danish-American invention. And a good one!

Ingredients

• FILLING :
• 1 recipe Classic Danish Pastry or Quick Method
• 1/2 cup softened butter
• 1 cup light or dark brown sugar, packed
• 1 cup finely chopped pecans
• 1 teaspoon cinnamon
• 1 slightly beaten egg
• ICING:
• 1 cup powdered sugar
• 3 to 4 teaspoons hot coffee

Details

Servings 24

Preparation

Step 1

Place paper cupcake liners in 24 muffin cups.

Roll pastry out on a lightly floured surface to make a 20-inch square. Spread with the butter. Sprinkle with the brown sugar, cinnamon and pecans.

Roll up jelly-roll fashion. Cut into 24 equal pieces. Place slices with the cut side up into each one of the muffiin cups.

Let rise in a cool place for 30 to 45 minutes, or cover with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees. Brush the pastries with the beaten egg. Bake for 20 to 25 minutes or until puffed and golden.

Mix the powdered sugar with the coffee. Drizzle the icing over the hot pastries. Serve warm