COCOA SNAILS WITH LAMINATED YEAST PASTRY – KAKAÓSCSIGA BLUNDELL TÉSZTÁVAL

 

Home cooks always made it from plain yeast dough, but cocoa snails served at Hungarian coffee houses were typically made from a combination dough called blundell pastry. It has the characteristics of both laminated and yeast doughs. The only filling that will work here is a mixture of bitter cocoa and granulated sugar.  

COCOA SNAILS WITH LAMINATED YEAST PASTRY 

1 batch of laminated yeast pastry 

flour for rolling 

Cocoa Filling: 

1/3 cup bitter cocoa - Don't substitute the cocoa. Chocolate or ganache will not work. 

2/3 cup sugar 

1/4 cup melted butter - Use the suggested amount of melted butter so the sugar can melt into the cocoa. 

 

When the dough is ready for shaping, line two large baking sheets with parchment paper.

Take out the dough and roll it into a 1 cm thick rectangle. Mine measured 26X16 inches, and I got 26 snails from it. 

Melt 1/4 cup of butter. 

Brush the top of the rectangle generously with melted butter.

In a small bowl, combine the cocoa and the sugar.

Pour it onto the buttered rectangle and spread out the cocoa mix evenly from end to end.

Take the remaining melted butter and using the pastry brush sprinkle it over the cocoa layer.

Starting at the long end nearest to you, roll up the dough into a log. Don’t roll it too tight or too loose.

Sprinkle the top with flour. This will make it easier to slice the dough.

Cut the log into 1/2 inch thick wheels.

Place the wheels with the ends tucked under on the prepared baking sheets. Leave some space for expansion.

Let the dough rise for 60 minutes.

Fill a small ovenproof pot with water and place it on the oven rack at the back of the oven.

Turn the oven to 475F and preheat.

Brush the cocoa snails with the whisked egg white and place the cookie sheets in the oven.

Let the snails bake for 4 minutes.

After 4 minutes turn the heat down to 375F and bake until golden brown.

Cocoa snails are best on the 1st day, but still enjoyable the following day.