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🍰 Pumpkin Cinnamon Snail

397 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius with hot air circulation.
  2. 2. Thoroughly wash the Hokkaido pumpkin.
  3. 3. Cut the pumpkin in half.
  4. 4. Line a baking tray with baking paper.
  5. 5. Place the pumpkin halves cut-side down on the tray.
  6. 6. Bake the pumpkin in the preheated oven for about one hour.
  7. 7. Check if the pumpkin is completely soft.
  8. 8. Remove the pumpkin from the oven.
  9. 9. Let the pumpkin cool down.
  10. 10. Carefully separate the flesh from the skin using a spoon.
  11. 11. Weigh out 300 grams of the pumpkin flesh.
  12. 12. Put the yeast into a mixing bowl.
  13. 13. Add two tablespoons of water.
  14. 14. Add 80 grams of sugar.
  15. 15. Mix the yeast, water, and sugar well together.
  16. 16. Add the weighed pumpkin puree to the bowl.
  17. 17. Add the flour.
  18. 18. Add the egg.
  19. 19. Add the warm milk.
  20. 20. Add the salt.
  21. 21. Add 80 grams of soft butter.
  22. 22. Knead the dough until smooth for about 10 minutes.
  23. 23. Shape the dough into a ball.
  24. 24. Lightly grease the dough ball.
  25. 25. Cover the dough ball.
  26. 26. Let the dough rest for about one hour.
  27. 27. Wait until the volume of the dough has doubled.
  28. 28. Put 50 grams of sugar into a coated pan.
  29. 29. Add two tablespoons of water.
  30. 30. Add the pecan nuts.
  31. 31. Bring the mixture to a boil.
  32. 32. Continue to cook the mixture over medium heat.
  33. 33. Wait until the water has completely evaporated.
  34. 34. Let the sugar caramelize around the nuts.
  35. 35. Turn off the stove.
  36. 36. Remove the pan from the heat.
  37. 37. Add cinnamon.
  38. 38. Add a pinch of grated nutmeg.
  39. 39. Let the nuts cool down.
  40. 40. Roughly chop the caramelized nuts.
  41. 41. Grease a round baking dish with baking spray or butter.
  42. 42. Sprinkle some flour on the work surface.
  43. 43. Roll out the dough into a large rectangle.
  44. 44. Brush the dough with 50 grams of soft butter.
  45. 45. Cut the dough into strips.
  46. 46. Ensure the strips are about half as high as your baking dish.
  47. 47. Set aside a few chopped nuts.
  48. 48. Sprinkle the remaining nuts over the dough strips.
  49. 49. Roll the first strip into a snail shape.
  50. 50. Place the first snail in the center of the baking dish.
  51. 51. Place the next strip around the first snail.
  52. 52. Continue to wrap all strips into one large snail.
  53. 53. Sprinkle the reserved chopped nuts over the snail.
  54. 54. Place the dish in the cold oven.
  55. 55. Let the dough rise again during the heating phase.
  56. 56. Bake the snail at 170 degrees Celsius with top and bottom heat.
  57. 57. Bake the snail for about 35 to 40 minutes.
  58. 58. Remove the snail from the oven.
  59. 59. Let the snail cool down slightly.
  60. 60. Mix the lemon juice with the powdered sugar.
  61. 61. Add the cream cheese.
  62. 62. Add the vanilla extract.
  63. 63. Mix the ingredients for the glaze well.
  64. 64. Spread the glaze over the pumpkin snail.
  65. 65. Sprinkle the remaining nuts over it for serving.

Nutrition per serving