COCOA SNAILS WITH PUFF PASTRY - KAKAÓSCSIGA LEVELES TÉSZTÁVAL

These are not danishes or yeast buns. Back when cocoa snails used to be four to six inches wide flat disks made from hájas tészta or some type of puff pastry; you bit into them, there was a crack and the crispy, buttery layers just fell apart. They were best on the day they were made. I made these the easy way, from half a package of commercial puff pasty. 

COCOA SNAILS WITH PUFF PASTRY 

1/2 pkg. puff pastry 

2 Tbsp melted butter 

sprinkling of cocoa 

2 sprinklings of sugar

 

• Roll out the pastry dough 24 inch by 4 inches.

• Spread the top with half of the melted butter.

• Sprinkle with cocoa all the way to the ends.

• Sprinkle with sugar all the way to the ends.

• Roll up and cut into 6-8 slices.

• Line the baking pan with parchment paper.

• Arrange the slices on the pan leaving plenty of space in between for expansion.

• Tuck the ends under.

• Using a pastry brush spread the tops with the remaining melted butter.

• Sprinkle the tops with a bit of sugar.

• Put into the fridge for half an hour to chill.

• Set the oven to 425F.

• Remove pan from the fridge and place in the preheated oven.

• Bake for 15-20 minutes.

• Remove from oven and lightly sprinkle with icing sugar.