The Culinary Story
These charming cinnamon snail pastries are a testament to the magic of simple ingredients. Originating from European pastry traditions, these delicate, sweet treats transform basic pantry staples into a delightful dessert that’s perfect for an afternoon coffee or tea time.
Ingredients List
For the Dough
- Butter: 28g (2 tablespoons)
- Sugar: 13g (1 tablespoon)
- Vanilla Sugar: 10g (2 teaspoons)
- Salt: Pinch
- Water: As needed
- All-Purpose Flour: 120g (1 cup)
- Egg: 1 large
- Vegetable Oil: For frying
For Coating
- Sugar: 100g (1/2 cup)
- Ground Cinnamon: 1 teaspoon
Step-by-Step Cooking Instructions
- Prepare the Butter Mixture In a saucepan, melt butter over low heat. Add sugar, vanilla sugar, and a pinch of salt. Stir until combined.
- Add Water and Flour Gradually add water to the butter mixture. Stir continuously. Add flour and mix until a smooth paste forms.
- Incorporate the Egg Remove from heat and let cool slightly. Add the egg and knead thoroughly until a soft, pliable dough forms.
- Shape the Pastries Roll out the dough on a lightly floured surface. Cut into small rectangles.
- Create the Snail Shape Roll each rectangle into a spiral or “snail” shape, pinching the edges to seal.
- Fry the Pastries Heat vegetable oil in a deep pan. Carefully fry the pastry snails until golden brown, turning once.
- Coat with Cinnamon Sugar Mix sugar and cinnamon in a shallow dish. While pastries are still warm, roll them in the cinnamon-sugar mixture.
Nutritional Information
- Serving Size: 2 pastries
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Servings: 4-6
Pro Cooking Tips
- Ensure oil is at the right temperature (350°F/175°C)
- Don’t overcrowd the pan when frying
- Drain on paper towels to remove excess oil
- Serve warm for best flavor
Variations and Substitutions
- Flavor Alternatives:
- Replace cinnamon with cocoa powder
- Add orange zest to the dough
- Use almond extract instead of vanilla
- Dietary Modifications:
- Use gluten-free flour
- Substitute egg with plant-based alternative
- Use coconut sugar for coating
Frequently Asked Questions
Q1: Can I bake these instead of frying? Yes, bake at 375°F (190°C) for 12-15 minutes.
Q2: How do I store leftovers? Best enjoyed fresh, but can be stored in an airtight container for 1-2 days.
Q3: Can I freeze the dough? Yes, freeze unbaked snails and fry directly from frozen.
Q4: What can I serve these with? Perfect with coffee, tea, or hot chocolate.
Q5: Are these suitable for kids? A fun, sweet treat that children will love.
Storage and Make-Ahead Tips
- Consume within 1-2 days
- Store in a cool, dry place
- Reheat in oven for a few minutes to crisp up
Enjoy your delicious Cinnamon Snail Pastries – a quick and irresistible treat!