How to make
The hazelnuts are crushed with a wooden mallet into small pieces. In a bowl, mix the crushed hazelnuts with sugar, crushed biscuits, cinnamon, Nesquik. The mixture is mixed.
Defrost the puff pastry at room temperature, roll it out onto a floured surface into a rectangle. Spread it with oil and sprinkle it generously with the hazelnut mixture.
It is rolled up and cut into circles with a thickness of 0.5″ (1-1.5 cm). Place them onto baking paper, spread the top and sides with beaten yolk.
Bake them in a preheated oven at 360°F (180°C) for about 20-25 minutes, until they aquire a golden color and take out the tray to cool.
Mix the sugar, water, lemon juice and boil the syrup for 5 minutes. Dip the snails in the syrup and leave them soak it up well.
The sweet snails are taken out and placed onto a plate and served chilled.
The puff pastry snails with hazelnuts are ready.
