Danish Pecan Snails

  • Serves: Makes 24
  • Baking Temp (degrees F): 375
  • Views: 4818
  • Comments: 4


Flaky Danish dough makes exceptional pastries and it's not as hard to make as you might think! These classic Danish shapes are layered with brown sugar, cinnamon, and pecans then drizzled with a vanilla-scented glaze. When making Danish pastry it is important to keep the dough very cold. Thus, when are you are shaping small pastries, it is sometimes necessary to re-chill the partially shaped dough until it is firm enough complete the shaping. 

The first time you make the pastry, be careful to follow all the rules, and I don't recommend making it on a hot summer day unless your kitchen is air conditioned. However, we've included shortcut tips with this recipe to help speed the process of making them along.
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