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Cinnamon Snails ~ Oma's Zimtschnecken ❤️
➤ by Oma Gerhild Fulson
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My Cinnamon Snails, aka Zimtschnecken, use frozen puff pastry. Deliciously simple, these are great additions to your collection of quick Christmas recipes. In fact, these have become regular additions to my holiday baking. Why? Because they are easy. Because they are delicious. And, most importantly, because everyone likes them.
The "American way" to make these cinnamon puffs is to use brown sugar. The "German way" to make these Zimtschnecken is to use white sugar. Try it, I think you'll like it!
Cinnamon Snails ~ Oma's Zimtschnecken ❤️
Ingredients:
- 1 package frozen puff pastry (about ¾ lb), thawed
- ¼ cup butter, melted and cooled
- 4 tbsp granulated sugar
- 1 tsp cinnamon
- 1 egg
Instructions:
- Preheat oven to 400° F.
- Remove dough from fridge about 10 minutes before using to let it warm slightly.
- Mix sugar and cinnamon.
- Roll dough out onto parchment paper to a rectangle, about 16" X 10".
- Brush with melted butter. Sprinkle with sugar/cinnamon mixture, reserving 1 tablespoon of mixture.
- Start rolling from the long side. Cut into "snails" by cutting into ½" slices.
- Place "snails" onto parchment paper lined cookie sheets. Mix egg. Brush egg over "snails". Sprinkle with remaining sugar/cinnamon mixture.
- Bake about 12 - 15 minutes or until golden brown.
- Let cool on cookie rack.
Have Oma by your side ... helping you
Snail Tips ...
- These really do taste best fresh, so make them early in the day you need them.
- If you wish, you can always include some chopped nuts in the filling.
Frozen Puff Pastry ...
Buying and keeping frozen puff pastry in the freezer means you'll always be ready to make these. Follow the thawing instructions on the package. Keep thawed dough in fridge until ready to use.
Don't forget to buy more so that you'll always have some to make these and other quick puff pastry recipes.
Although I haven't yet tried it, using partly vanilla sugar should be really good.
These really are best freshly made. Plan them that way.
Do not bake these ahead of time. They do keep for a couple of days, if there are leftovers. Seal them well in containers once they are cold so they stay crispy.
But, FRESH is best!
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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How do I know?
Well, if I can do it, anyone can.
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PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales, and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look ... and a whole bunch to gain.
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Words to the Wise
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Proverbs 15:26 (NLT)
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What others are saying about Oma's cookbooks
Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
This beautiful cookbook is loaded with regional recipes and mouthwatering photographs.
Best of all, there are tips to insure that your dishes taste just like Oma’s. German Meals at Oma's is destined to be a kitchen essential for all German-American kitchens
➤ Karen Lodder
Author of German Girl in America
These delicious soups are truly made in no time at all, quick, as the title says, with ingredients that you most likely have on hand.
What a relief it is not having to go shop for ingredients you don’t know how to pronounce!
Included in the book are many ideas of substituting the original ingredients and turning-up the taste a notch or totally changing the taste of the soup...
...Gerhild makes it so easy! She takes away the fear of messing up or trying something new.
Quick Fix Soups is a great addition to my recipe collection, one I don’t want to miss.
Thank you, Gerhild, for inspiring us all and saving us time in the kitchen!
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