Pancake puff pastry with snail and almond cream

Pancake Puff Pastry with Snail and Almond Cream (Thermomix)

An Elegant Dessert or Brunch Delight

This recipe combines the delicate flakiness of puff pastry, the nutty richness of almond cream, and a classic “snail” swirl presentation. Made in your Thermomix, it’s surprisingly simple to prepare while delivering a bakery-quality dessert. Perfect for brunch, tea time, or as a stunning dessert for guests.

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Why You’ll Love This Recipe

• Flaky puff pastry made easily in Thermomix

• Sweet almond cream filling, nutty and luscious

• Beautiful spiral presentation, like a cinnamon roll but with almond cream

• Easy to portion and serve

• Can be made ahead and baked fresh

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Ingredients (Makes 8–10 rolls)

For the Puff Pastry (Thermomix Version)

• 250 g all-purpose flour

• 200 g cold unsalted butter, cut into pieces

• 120 ml cold water

• 1 tsp salt

For the Almond Cream (Frangipane)

• 100 g almond meal (ground almonds)

• 100 g sugar

• 100 g unsalted butter, softened

• 1 egg

• 1 tsp vanilla extract

Optional Topping

• Sliced almonds

• Powdered sugar

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Preparation

1. Make the Puff Pastry

1. Place flour and salt in the Thermomix bowl, mix 5 sec / speed 5.

2. Add cold butter pieces and pulse 5–6 times until the mixture resembles coarse crumbs.

3. Gradually add cold water and knead 10 sec / speed 6, then 30 sec / kneading mode, until dough just comes together.

4. Wrap in plastic and chill for 30 minutes.

Tip: Keep everything cold for the flakiest pastry.

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2. Prepare the Almond Cream

1. In a clean Thermomix bowl, add butter and sugar, mix 20 sec / speed 5.

2. Add egg and vanilla, mix 10 sec / speed 4.

3. Add almond meal, mix 15 sec / speed 4.

4. Scrape down sides and mix 5 sec / speed 3. Set aside.

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3. Assemble the Rolls

1. Roll out the chilled puff pastry into a rectangle, about 3 mm thick.

2. Spread the almond cream evenly over the surface.

3. Starting from one long edge, roll tightly into a log.

4. Slice the log into 2–3 cm thick spirals and place them on a parchment-lined baking tray, spacing slightly apart.

5. Optional: Sprinkle sliced almonds on top.

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4. Bake

• Preheat oven to 180°C (350°F).

• Bake for 20–25 minutes until golden and puffed.

Tip: Let the rolls cool slightly before dusting with powdered sugar.

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5. Serving Suggestions

• Serve warm with fresh berries or a drizzle of chocolate.

• Pair with coffee, tea, or a dessert wine.

• Can be stored in an airtight container for 2 days, best eaten fresh.

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Tips for Perfect Pancake Puff Pastry Rolls

• Keep butter and water cold for maximum flakiness.

• Don’t overmix the dough—it should be just combined.

• For extra shine, brush rolls with beaten egg before baking.

• Almond cream can be flavored with rum, orange zest, or almond extract for variety.

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Variations

• Chocolate Almond Rolls: Add chocolate chips to the almond cream.

• Fruit-Filled Rolls: Add thin slices of pear or apple before rolling.

• Vegan Version: Use coconut cream instead of butter and flax egg instead of the egg.

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Why This Recipe Works Well in Thermomix

The Thermomix makes the process seamless:

• Quick, even mixing for almond cream

• Perfectly combined puff pastry in a fraction of the time

• Easy cleanup with minimal mess

The result is a bakery-quality puff pastry dessert, with tender layers and creamy almond filling, ready for any occasion.

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Final Thoughts

This Pancake Puff Pastry with Snail and Almond Cream is a versatile, elegant pastry that looks impressive but is surprisingly easy to make in the Thermomix. Its flakiness, creamy almond filling, and beautiful swirl make it perfect for holiday brunches, special breakfasts, or dessert tables.