Description
Delight in these warm, fluffy Sugar Snails, spiraled with rich butter and a hint of cinnamon, perfect for any occasion.
Ingredients
Scale
- 1 sheet refrigerated puff pastry or crescent dough (thawed)
- 1/4 cup unsalted butter (melted)
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla extract (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Line the baking sheet with parchment paper.
- Prepare the sugar filling by mixing granulated sugar and cinnamon in a small bowl.
- Assemble the snails by brushing melted butter over the thawed pastry and sprinkling the sugar mixture on top.
- Roll the dough tightly from the longer edge into a log.
- Slice the log into 1-inch rounds.
- Bake for 15–18 minutes until golden brown.
- Finish by dusting with powdered sugar and serve warm.
Notes
Make-ahead by rolling the dough into a log a day before. Store unbaked rolls in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 snail
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg