Recipe: Cinnamon and Sugar Snails, Pumpkin Walnut Phyllo Snails

Sandi,

Not sure if these recipes are what you're looking for. This is all I found when i searched for snail recipes. Are you looking for a cookie, cake, or candy type of recipe?

Cinnamon and Sugar Snails

1 pie plate
1 spoon
1/4 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 package(8) refrigerated breadsticks
Waxed paper
Shortening or nonstick spray coating
1 large baking sheet

In the pie plate stir together the nuts, sugar, and cinnamon. Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Press one end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks. For the head, take the free end of the breadstick and roll it a little in the other direction. If you like, make smaller snails using 1 breadstick for each snail. Put the snail in the pie plate. Flatten the snail with your hand. Remove the snail from the pie plate. Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a 375 degree oven about 15 minutes or till golden. Serve warm or cool.

Pumpkin Walnut Phyllo Snails

1 pumpkin (4 to 4 1/2 lb.)
1/2 C. granulated sugar
2 T. ground cinnamon
1 C. chopped walnuts
1 lb. commercial phyllo sheets
1/2 C. olive oil or butter; melted

Cut the pumpkin in half, remove and discard the seeds, then peel using a sharp knife. Grate the pumpkin on the medium holes of a cheese grater (there should be approximately 4 cups of finely grated pumpkin). Taste for flavor, adding more sugar if desired. Add cinnamon and walnuts.

Start to roll the "snails". Lay the phyllo flat and deep, covered with a damp towel except when rolling. Brush one filo sheet lightly with the oil and fold in half lengthwise. Spread a row of filling (about 3 to 4 tablespoons) across the length of one end of the filo to within an inch of each edge. Roll up to seal the filling, forming a long tube. Then, beginning at one end, curl up tightly into a "snail-like" coil and set on a baking sheet. Continue until all the filling has been used, keeping the rolls covered with waxed paper or plastic to avoid drying.

Brush the rolls with oil or butter and bake in a 350 degree oven for 25 minutes or until puffy and crisp. Serve warm or cold with poultry or game dishes. Makes 20 servings.