Cinnamon Escargot

4 pack


Discontinued Add to cart

A rich cinnamon custard rolled up in delicious flaky, pastry.

Prep: 10mins | Bake: 20-25mins

You’ll need: 1 egg. Jam. Baking paper.

Before bed (Approx 9pm – 10pm) 

  1. Line an oven tray with baking paper.
  2. Remove cinnamon escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

  1. Get some sleep…You deserve it. 

When you wake (7.30am – 8.30am)

  1. Preheat oven 180C°
  2. Gently egg wash escargot with lightly beaten egg.
  3. Bake for 20-25 minutes until golden. 
  4. Glaze your escargot.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the escargot as they come out of the oven.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Premium NSW wheat, whole milk, cream cheese, brown sugar, caster sugar, butter, yeast, salt, cinnamon, egg yolks, cornflour, improver.

Allergens: wheat, dairy, egg

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.

SKU: 11-060-002 Category: Tag:
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