Spicy Pumpkin Snails
Baking and Desserts • World
Description
Spicy Pumpkin Snails
Ingredients
- Butternut Squash 25 oz
- Garlic 2 cloves
- Cinnamon 1 teaspoon
- Raisins 5 oz
- Spinach 5 oz
- Firm tofu 5 oz
- Olive Oil 3 tablespoons
- Non-yeast Puff Pastry 20 oz
- Salt to taste
- Mint Leaves 5 pieces
- Herbes de Provence to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Place the whole squash on a baking sheet, and place the wrapped garlic cloves in their skins next to it. Bake for about an hour. Remove the vegetables from the oven and let them cool.
Step 2
When the squash has cooled, cut it in half, scoop out the flesh, and mash it well. Add salt, peeled garlic, cinnamon, rinsed and dried raisins, spinach leaves, crumble the tofu or cheese, drizzle with olive oil, and mix well.
Step 3
Roll out the puff pastry into a rectangle approximately 30x20 cm, sprinkle with herbes de Provence and chopped mint, a pinch of salt, and black pepper. Roll the pastry into a log 20 cm long and cut it into 12 equal pieces.
Step 4
Gently roll the resulting circles with a rolling pin to form flat snails. Place 6 snails in muffin tins, greasing the tins with oil beforehand. Evenly distribute the filling and cover with the remaining snails. Brush the tops with olive oil. Bake for approximately 30 minutes in a preheated oven at 355°F. The pastry should become fluffy and crispy.
Step 5
Another option: Roll out the puff pastry into a rectangle 20x30 cm. Evenly spread the filling and carefully roll it into a log. Cut into 12 equal pieces. Place them on a baking sheet lined with parchment paper, brush the tops with olive oil. Bake for approximately 30 minutes in a preheated oven at 355°F.
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