Recipes with Remonce

French snails I

French snails are usually made from butterdej. Slice the dough thinly (about ½ cm) into an elongate plate, then sprinkle with remonce and cinnamon. The dough is rolled / rolled into a roulade / sausage, which is then cut into (about 2-3 cm) wide pieces. On

Cinnamon nuts (delicious)

The yeast is stirred in the warm milk. Sugar is added. Flour and salt are mixed and added gradually with the butter. The dough is kneaded well and raised to a slanting place with a damp cloth over 25 minutes. The dough is thrown down and rolled on a fl

Rods with fill

The milk will dissolve the yeast in the dish and herein lunes. Remember, the yeast must not be heated with. Flour and the other ingredients in and the whole gang's kneaded together into a uniform dough, which claim to double size in about 15 minutes. The do

Poinsettia

Danish pastry dough rolling on 44x44 cm and cut into pieces at 22x22 cm. Pieces set (18x18 cm). On each dejstykke placed the leader, and the 4 corners are folded into the Middle, where they are given a light touch. Pieces of dough out in a julestjerne sh

French snails II

French snails are commonly made of puff pastry. Deploying thin dough (about ½ cm) to an oblong plate, which is then an activity with remonce and cinnamon. The dough rolled/rolled together to form a roulade/sausage, then cut out in (ca. 2-3 cm) wide pieces. On