Danish Pastry Snails Recipe

Ingredients: Makes 16

100 g/4 oz unsalted (sweet) butter, softened
60 ml/4 tbsp icing (confectioners') sugar
45 ml/3 tbsp currants
1/2 quantity Danish Pastry

15 ml/1 tbsp ground cinnamon Glace Icing

Method:

To make the filling, cream together the butter and icing sugar until smooth, then stir in the currants. Roll out the pastry to a rectangle about 40 x 15 cm/ 16 x 6 in. Spread with the butter filling and sprinkle with cinnamon. Roll up from the short end to make a Swiss (jelly) roll shape. Cut into 16 slices and place on a baking (cookie) sheet. Leave in a warm place for 15 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 10—15 minutes until golden. Leave to cool, then decorate with glace icing.