Mini Hungarian Kakaós Csiga (Chocolate Snail)

This traditional Hungarian dessert is in almost every bakery that I’ve been to, and no wonder because its really good! It is called a Chocolate Snail because it is spiral shaped and kind of looks like the shell of a snail, thats what the word Csiga means. It is pronounce ‘Chee-gah’. This recipe is for bite-sized Spirals because they are much easier to make than the giant ones in the bakeries, but they still taste just as good. You can also, instead of the cocoa powder and sugar, use cinnamon and sugar, or jam, try anything you want!

Because this recipe is a little trickier to explain with words, I also had my sister take some pictures for a tutorial while I was baking!
This recipe was also created by me!

Ingredients

1 sheet/roll of store-bought Puff Pastry

3 Tablespoons of Cocoa Powder

4 Tablespoons of Powdered Sugar

1 Egg

Directions

Preheat oven to 350 F.

Combine Cocoa Powder and Powdered Sugar in a small bowl.

Unroll Puff Pastry sheet.

Sprinkle mixture evenly over the Pastry, don’t use all of it because it is too much.

And smooth over.

Until it almost reaches the edges.

Then begin to roll tightly, starting with the tips of your fingers.

Once rolled, place onto a cutting board and let rest in the fridge for around 10 minutes. That will help it firm up so you can cut it without destroying the spiral.

While the roll is in the fridge, whisk the egg with a fork until combined, and spray a cookie sheet with baking spray.

Take the roll out of the fridge and cut off one end and discard it.

Then begin to cut 1/2 inch slices, keeping your fingers on the bottom to help keep the shape but also away from the knife. (Start at the end where you cut the end off)

Then place each spiral slice on the cookie sheet and lightly press down with your fingers. If you need to, reshape the spiral slice to be more of a circle.