- 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. Depending on the configuration of your rectangle, you can make smaller or larger snails.
- 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.
COCOA SNAILS - KAKAÓSCSIGA
Home cooks always made it from plain yeast dough, but the cocoa snails served in Hungarian coffee houses were typically made from the combination dough, “blundell tészta”. Blundell pastry has the characteristics of both laminated and yeast dough. The only filling that will work is a mixture of bitter cocoa and granulated sugar. Use the suggested amount of melted butter so the sugar can melt into the cocoa. Melted chocolate or ganache do not work.
1 batch of laminated yeast pastry
flour for rolling
1/3 cup bitter cocoa
2/3 cup sugar
1/4 cup melted butter
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
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- ROASTED ASPARAGUS
- BUTTER ROLLS
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