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**Step 3: Roll Out the Dough**
1. **Preheat the Oven**: While you’re working with the dough, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. **Roll the Dough**: On a lightly floured surface, roll out the dough into a rectangle, approximately 1/4 inch thick. Try to make it as even as possible for uniform snails.
3. **Fill the Dough**: Arrange the seasoned plum slices along the center of the dough, leaving a small border around the edges. You can overlap the slices slightly, but be sure to leave space on the edges for folding.
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**Step 4: Form the Snails**
1. **Roll the Dough**: Carefully roll the dough into a log or cylinder, rolling from one of the long edges towards the other. Try to roll tightly but gently so that the plums stay inside.
2. **Slice the Rolls**: Using a sharp knife, cut the rolled dough into slices about 1 to 1.5 inches thick. These will form your snails.
3. **Place on Baking Sheet**: Arrange the sliced snails onto the prepared baking sheet, leaving a little space between each one. You can gently press them down with your fingers if they seem too puffy.
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**Step 5: Bake the Plum Snails**
1. **Brush with Egg Wash**: In a small bowl, beat the egg with a tablespoon of water. Brush this egg wash over the top of each snail to give them a beautiful golden color once baked.
2. **Bake**: Bake the plum snails in the preheated oven for about 25-30 minutes, or until they are golden brown and the plums are soft and bubbly.
3. **Sprinkle with Cinnamon Sugar**: While the snails are baking, combine the cinnamon and sugar in a small bowl. When the snails come out of the oven, immediately sprinkle them with the cinnamon sugar for an extra touch of sweetness.
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