Blueberry snails

  • 16 pcs.
Rated 4 out of 5


  • Yeast dough:
  • 25 g yeast
  • 1 dl lukewarm milk
  • 1 tbsp. Svansø Cane sugar
  • 1 tsp. cinnamon
  • 1 egg
  • 100 g soft butter
  • 275 g wheat flour
  • Filling:
  • 40 g soft butter
  • 1½ tsp. cinnamon
  • 25 g Svansø Hazelnuts
  • 150 g grated marzipan
  • 175 g blueberry jam
  • 16 muffin tins


1. Mix the yeast and milk together. Add the cane sugar, cinnamon, eggs and butter.

2. Finally, add the flour and knead well.

3. Let the dough rise in a cool place for 45 minutes.

4. After rising, roll out the dough to approx. 30 x 50 cm.

5. Coarsely chop the hazelnuts and mix with the rest of the filling.

6. Spread the filling on the dough and roll the dough into a sausage.

7. Cut 16 slices and place them in muffin tins on a baking tray or in a muffin tin.

8. Leave to rise for 15 minutes before baking in the oven at 200°C for about 15-20 minutes until golden.

9. The cooled snails are decorated according to imagination and desire with icing, pearl sugar and nut pieces.


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