Danish Snails

Photo: Bryan Gardner

These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.


  • 1 cup sugar

  • ½ teaspoon ground cinnamon

  • All-purpose flour, for dusting

  • Scraps of Danish Dough

  • 1 large egg, lightly beaten

  • Apricot jam

  • Sugar, for sprinkling


  1. Place sugar and cinnamon in a small bowl and stir to combine. Set aside.

  2. On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.

  3. Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.

Cook's Notes

The yield will be dependent on the amount of scraps you have from a previous project using Danish dough. 

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