Breakfast snails

Cashew -raisins snails

Cashew -raisins snails

Ingredients:

  • 1 pre-rolled puff pastry
  • 50g dry raisins
  • 2 teaspoons sugar
  • 200g cashew butter (or smooth peanut butter)
  • Vegetable oil for the baking tray

 

Cashew -raisins snails ingredients

Cashew -raisins snails ingredients

Method:

Preheat the oven at 180°C.

Measure 50ml water and dilute the 2 teaspoons of sugar in it. Now add the raisin and soak for 1 hour, then drain and pat dry. Set aside.

If the butter you are using is slightly hard place it in the oven for a few minutes to soften then, kneed with the back of a spoon or a spatula to make as creamier and as spreadable as soft butter.

Unroll the puff pastry on a flat surface but, keep it on its baking paper.  Spread on it
the soften cashew butter then sprinkle on top the now drained raisins and roll the pastry length ways. (follow the sequence in pictures below)

HJ Cashew -raisins snailsHJ Cashew -raisins snailsHJ Cashew -raisins snailsHJ Cashew -raisins snails
Now, using a very sharp knife, cut the pastry every 1.5 cm then squash each of them with the palm of the hand and place them on a lightly oiled baking tray.

HJ Cashew -raisins snailsHJ Cashew -raisins snailsHJ Cashew -raisins snails

Cashew -raisins snails

Cashew -raisins snails

Place in the oven to bake for 12 minutes at 180°C.

Leave to coll for few minutes before serving.  Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s