Best 2 Danish Snails Recipes

Danish snails, also known as Danish pastries, are a delectable treat that has captured the hearts of pastry enthusiasts worldwide. With their flaky, buttery layers and sweet, flavorful filling, these pastries offer a perfect balance of texture and taste. Originating in Denmark, Danish snails have become a beloved indulgence, enjoyed during special occasions or as a delightful afternoon snack. Whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey to discover the secrets of crafting the perfect Danish snail, leaving your taste buds tantalized and your loved ones asking for more.

Check out the recipes below so you can choose the best recipe for yourself!

DANISH CINNAMON SNAILS

Danish Cinnamon Snails image

Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!

Provided by malene_2

Categories Bread Yeast Bread Recipes

Time 1h40m

Yield 15

Number Of Ingredients 11

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 ½ tablespoons butter, room temperature
2 eggs
½ teaspoon ground cardamom
2 tablespoons white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed
⅔ cup butter, softened
½ cup white sugar
2 tablespoons ground cinnamon

Steps:

Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 36.7 g, Cholesterol 58 mg, Fat 14.6 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 148 mg, Sugar 9.3 g

DANISH SNAILS

Danish Snails image

These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

1 cup sugar
1/2 teaspoon ground cinnamon
All-purpose flour, for dusting
Scraps of Danish Dough
1 large egg, lightly beaten
Apricot jam
Sugar, for sprinkling

Steps:

Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.

Tips:

Use cold butter: Cold butter is easier to grate and will help create flaky layers in the pastry.
Work quickly: The key to success with this recipe is to work quickly so that the butter doesn't melt into the dough.
Chill the dough: Chilling the dough before rolling and baking will help to prevent it from spreading too much in the oven.
Use a sharp knife: A sharp knife will help you to cut clean, even slices of dough.
Bake until golden brown: The snails are done baking when they are golden brown on top and the filling is bubbling.

Conclusion:

Danish snails are a delicious and easy-to-make pastry that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can create a batch of these flaky, buttery pastries that will be sure to impress your family and friends. So next time you're looking for a special treat, give Danish snails a try!